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!

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!