Mini blueberry lavender cheesecakes
Ingredients:
Crust:
1 Cup Graham Crumbs
2 tablespoons of granulated sugar
1/4 cup unsalted butter, melted
Filling:
16oz of cream cheese, softened
1/2 cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1 tablespoon of dried culinary lavender
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup fresh blackberries, mashed and grated
Topping:
1 cup of fresh blackberries
2 tablespoons of honey
1 tablespoon of lemon juice
Fresh lavender twigs for garnish (optional)
Addresses:
Prepare the crust:
1️⃣ Preheat your oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners.
2️⃣ In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture at the bottom of each cupcake coating to form the crust. Step aside.
Making stuffing:
3️⃣ In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
4️⃣ Add eggs one at a time, beating well after each addition. Stir Up Vanilla Extract and Dried Lavender.
5️⃣ Add sour cream and heavy cream, mixing until completely combined. Gently fold in blackberries puree until the mixture is smooth and evenly colored.
Baking up some cheesecakes:
6️⃣ Divide the cheesecake batter evenly between the cupcake liners, filling each one about 3/4 full.
7️⃣ Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are slightly puffed.
8️⃣ Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Cover up:
9️⃣ For the topping, combine fresh blackberries, honey, and lemon juice in a small pot. Cook on medium heat until the blackberries are broken and the mixture thickens, about 5-7 minutes. Let it cool down.
Ride and serve:
de Before serving, top each mini cheesecake with a spoonful of blackberry sauce and garnish with fresh lavender twigs if desired.