Description
This Midnight Cheesecake is an easy-to-make, decadent dessert featuring a creamy cheesecake base swirled with a fresh blueberry lavender compote. The graham cracker crust provides a crunchy contrast to the smooth filling, while the blueberry and lavender add a unique floral and fruity twist. Perfect for special occasions or an elegant treat, this cheesecake serves approximately 12 slices.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of 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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and a pinch of salt. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
- Prepare Blueberry Lavender Compote: In a small saucepan over medium heat, combine the blueberries, 1/4 cup granulated sugar, lemon juice, dried culinary lavender, cornstarch, and water. Stir well and simmer gently until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
- Mix Cheesecake Filling: In a large bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing well. Add the eggs one at a time, beating after each addition until just incorporated; avoid overmixing to prevent cracks.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Spoon dollops of the blueberry lavender compote over the filling, then gently swirl it in with a knife or skewer to create a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, leave the door ajar, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Chill Before Serving: Remove the cheesecake from the oven, cover, and refrigerate for at least 6 hours or overnight to allow it to set completely before slicing and serving.
Notes
- Use room temperature ingredients to ensure a smooth batter without lumps.
- Do not overbake the cheesecake to avoid cracks and dryness; the center should still have a slight jiggle.
- If you can’t find culinary lavender, substitute with lemon zest or vanilla bean for a different but complementary flavor.
- For best results, serve chilled and slice with a warm, wet knife for clean cuts.
- The blueberry lavender compote can be prepared in advance and refrigerated for up to 3 days.
