Description
A luscious Midnight Cheesecake featuring a creamy base swirled with a vibrant blueberry and lavender compote. This easy-to-make dessert offers a perfect balance of sweet and floral notes atop a buttery graham cracker crust, ideal for impressing guests or enjoying a special treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Blueberry Lavender Compote
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon dried culinary lavender
- 1 teaspoon cornstarch
- 2 tablespoons water
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix thoroughly until the mixture is evenly moistened. Press it firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- Prepare Blueberry Lavender Compote: In a small saucepan, combine blueberries, sugar, lemon juice, dried culinary lavender, cornstarch, and water. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until thickened, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Make Cheesecake Filling: Using a mixer, beat the cream cheese and sugar until smooth and creamy. Add in the sour cream and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating gently after each addition to avoid incorporating too much air.
- Assemble and Swirl: Pour the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the blueberry lavender compote onto the surface, then use a knife or skewer to gently swirl the compote through the cheesecake batter to create a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes. The edges should be set while the center remains slightly jiggly when shaken. Once done, turn off the oven and leave the cheesecake inside with the door slightly open to cool for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight to allow it to fully set and develop flavor.
Notes
- For best results, ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Use a water bath or place a pan with water below your springform pan if you’re concerned about cracking, though this is optional.
- Fresh or frozen blueberries can be used for the compote; if using frozen, do not thaw before cooking.
- Allow the cheesecake to come to room temperature for about 15-20 minutes before serving for creamier texture.
- Store leftovers covered in the refrigerator for up to 4 days.
