Ingredients
Scale
For the syrup:
- 1 cup fresh or frozen blueberries
- 2 Tbsp granulated sugar
- 2 Tbsp culinary dried lavender
For the crust:
- 1 cup graham cracker crumbs
- 4 Tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- pinch of salt
For the filling:
- 16 oz cream cheese, room temperature
- 2 eggs, whites and yolks separated at room temperature
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- dash of granulated sugar
Instructions
- In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil.
- Turn heat to low and simmer about 5 minutes before setting aside to cool.
- Strain through a mesh colander into a heat proof bowl and discard the solids. This can be made ahead of time if needed.
- Preheat the oven to 375°F.
- In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter.
- Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner.
- Press the crumbs into the bottom of the liner, creating a crust. There may be some crumbs left over.
- Pre-bake for 8 minutes.
- Remove from the oven and reduce temperature to 350°F.
- In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
- In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form.
- Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
- Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency.
- Reserve 1/2 of the mixture and stir in the lavender syrup until it is a smooth, even color.
- Divide the lavender batter among the 12 muffin liners, reserving 2-3 Tbsp for topping.
- Spoon the other half of the cheesecake batter among the cups until they’re almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
- Drop 1/2 tsp of the lavender mixture on top of each cheesecake and use a butter knife to swirl the batter.
- Bake for 20 minutes.
- Rest at room temperature for at least 10 minutes until the filling returns to its normal shape.
- Chill for at least two hours, or until firm.
- Keep refrigerated until ready to serve.
Notes
tools
- small saucepan
- mesh strainer
- small bowl
- cupcake liners
- 12 cup muffin tin
- large bowl
- hand mixer or stand mixer fitted with paddle and whisk attachment
- butter knife
They’re also very cute as bars, so if you’d like to do that instead, just double the recipe and spread in a 9 x 13 pan lined with parchment, pre bake the crust for 8 minutes, reserve 1/4 of the batter and mix with the syrup and swirl it all together. Bake for 35-40 minutes, cool to room temp and refrigerate at least two hours until firm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian