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Midnight Blueberry Lavender Swirl Cheesecake Recipe

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4.8 from 90 reviews

This Midnight Cheesecake features a creamy, smooth cream cheese filling swirled with a fragrant blueberry lavender compote, all set on a buttery graham cracker crust. Baked to perfection with a delicate, slightly jiggle center, this elegant dessert blends floral and fruity notes for a unique and sophisticated treat.

Ingredients

Crust

  • 2 cups graham cracker crumbs (180g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt (optional)

Blueberry Lavender Compote

  • 1 cup fresh or frozen blueberries (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 teaspoon dried culinary lavender
  • 1 teaspoon cornstarch
  • 2 tablespoons water (30ml)

Cheesecake Filling

  • 24 ounces cream cheese, room temperature (680g, about 3 blocks)
  • 1 cup granulated sugar (200g)
  • 1/2 cup sour cream, room temperature (120g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Remove and set aside to cool.
  3. Prepare Blueberry Lavender Compote: In a small saucepan, combine blueberries, sugar, lemon juice, dried lavender, cornstarch, and water. Bring to a simmer over medium heat, stirring frequently. Cook for 5-6 minutes until the berries burst and the mixture thickens. Remove from heat and let cool. Mash or blend if a smoother texture is preferred.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth, approximately 2-3 minutes. Scrape down the sides frequently to ensure even mixing. Add sour cream and vanilla extract, mixing just until combined. Add eggs one at a time, beating on low speed after each addition. Stir in a pinch of salt and mix just until the batter is creamy and uniform.
  5. Assemble Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Drop spoonfuls of about half of the blueberry lavender compote over the surface, then gently swirl with a knife or skewer to create a marbled effect.
  6. Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 50-60 minutes. The edges should be set, but the center will remain slightly jiggly. If the top browns too quickly, tent loosely with foil.
  7. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool to room temperature. Run a thin knife around the edges to loosen the cake from the pan.
  8. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely.
  9. Serve: Before serving, spoon the remaining blueberry lavender compote on top. Slice with a sharp, hot knife for clean cuts and enjoy your elegant dessert.

Notes

  • Use room temperature ingredients for a smoother batter and even baking.
  • To prevent cracks, avoid overmixing the batter and bake at a low temperature.
  • If using frozen blueberries, thaw and drain excess liquid before making the compote.
  • A hot knife makes slicing the cheesecake easier and prevents sticking.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Find it online: https://crispcharm.com/midnight-blueberry-lavender-swirl-cheesecake-recipe/