Blueberry lavender lemonade cheesecake

Blueberry Lavender Lemonade Cheesecake

 

Here is the cheesecake we had for father’s day this year. It has a graham cracker crust with lemon filling and a lovely blueberry lavender topping!

Blueberry Lavender Lemonade Cheesecake

It was so good we thought we should share the love so here’s how to make it:

Crust

2 cups crushed graham crackers

6 tablespoons unsalted butter

Filling

3 8-ounces packages of cream cheese, room temperature

1 1/3 cups vanilla sugar

3 eggs, room temperature

1/4 cup fresh lemon juice

2 tablespoons grated lemon peel

Topping

4 cups blueberries

1 cup lavender sugar

1/4 cup lemon juice

1/4 cup cornstarch

For crust: Preheat oven to 350 F. Butter a 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 min and let cool.

For filling: Keep the oven at 350 F. Beat cream cheese until soft. Gradually blend in vanilla sugar. Beat in eggs, one at a time. Mix in lemon juice and lemon peel. Pour into crust. Bake until slightly puffed, about 50 min. Cool.

For topping: Combine blueberries, lavender sugar, and lemon juice in a saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 2 Tablespoons H2O in a bowl, stir well. Add cornstarch mixture to blueberry mixture, cook, stirring constantly until thickened. Remove from heat and let cool then add to the top of your cooled cake!

Blueberry Lavender Lemonade Cheesecake

 

 

 

One thought on “Blueberry lavender lemonade cheesecake

  1. Pingback: Blueberry yum yum ice cream | Charleston Spice Blog

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