Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 12 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup fresh blackberries
- 2 tbsp dried culinary-grade lavender buds
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- Beat cream cheese until smooth. Gradually add sugar, mixing until combined.
- Add eggs one at a time; blend in sour cream and vanilla until smooth.
- Gently fold in lavender buds and half the blackberries.
- Pour filling onto crust; bake for 45-50 minutes until slightly jiggly.
- For the compote, simmer remaining blackberries with sugar until syrupy (about 10 minutes).
- Cool cheesecake completely before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg