Blueberry Lavender Cheesecake
Ingredients:
For the Crust:
1 1/2 cups of digestive biscuits (or graham crackers)
1/4 cup melted butter
2 tbsp cocoa powder (optional for a chocolate twist)
For the Lavender Blueberry Layer:
2 cups of fresh blueberries (or frozen, thawed)
1 tbsp dried lavender buds
1/2 cup water
1 cup heavy cream
2/3 cup sugar
2 cups cream cheese, softened
1 cup Greek yogurt (or sour cream)
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp gelatin powder (for setting the cheesecake)
For the White Layer (Vanilla Cheesecake):
1 cup of cream cheese
1/2 cup Greek yogurt (or sour cream)
1/2 cup powdered sugar
1 tsp vanilla extract
For the Chocolate Drizzle:
1/2 cup dark chocolate
2 tbsp heavy cream
For Garnish:
Fresh blueberries
Lavender sprigs
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
In a bowl, mix the crumbs with the melted butter (and cocoa powder if desired).
Press the mixture into the base of a springform pan (8-9 inches) to form an even layer.
Bake for 10 minutes, then remove and let it cool.
Make the Blueberry Lavender Layer:
In a saucepan, combine the blueberries, dried lavender, and water.
Bring to a simmer and cook for about 10 minutes, until the blueberries break down and release their juices.
Remove from heat and strain the mixture to remove the lavender buds, leaving only the blueberry puree.
Dissolve the gelatin in a small amount of warm water and add it to the blueberry puree. Stir well.
In a separate bowl, beat the cream cheese, yogurt, sugar, vanilla extract, and lemon juice together until smooth.
Slowly incorporate the blueberry puree into the cream cheese mixture.
Pour the mixture over the cooled crust and refrigerate for 2 hours, or until set.
Prepare the White Cheesecake Layer:
Beat the cream cheese, yogurt, powdered sugar, and vanilla extract together until smooth.
Gently spread this white mixture over the set blueberry lavender layer.
Chill for another 2 hours, or until fully set.
Make the Chocolate Drizzle:
In a microwave-safe bowl, melt the dark chocolate with the heavy cream until smooth and glossy.
Once the cheesecake layers are set, drizzle the melted chocolate over the top of the cake.
Garnish and Serve:
Top the cake with fresh blueberries and lavender sprigs for decoration.
Slice and serve chilled.
This dessert combines the floral notes of lavender with the sweetness of blueberries and the richness of a creamy cheesecake, making it a perfect treat for any occasion.