Description
Mini Blackberry Lavender Cheesecakes
Ingredients:
Blackberry Topping:
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch
Crust:
3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted
Lavender Cheesecake Filling:
12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color (optional)
Whipped Cream Topping:
1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color (optional)
12–14 blackberries
Instructions:
Blackberry Topping: Puree blackberries, combine with sugar and cornstarch in a saucepan. Cook until thickened, then cool.
Crust: Mix graham cracker crumbs, sugar, and butter. Press into cupcake liners, bake for 5 minutes at 325°F (162°C).
Cheesecake Filling: Mix cream cheese, sugar, flour. Add sour cream, extracts, and eggs. Color with violet gel if desired. Fill cups and bake at 300°F (148°C) for 18-20 minutes.
Cool: Turn off oven, leave door closed for 10 minutes, then slightly open for 15-20 minutes. Chill in fridge.
Assemble: Top with blackberry filling, then whipped cream colored with violet gel. Garnish with a blackberry.
Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes
Servings: 12-14
Step-by-Step Guide
Follow these detailed instructions for perfect mini cheesecakes. First, prepare the blackberry topping: puree and strain the berries to remove seeds, then cook with sugar and cornstarch until it coats the back of a spoon. Cool completely. For the crust, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Firmly press 1 tablespoon into each lined cupcake well and pre-bake. For the filling, beat room-temperature cream cheese until completely smooth. Add sugar and flour, then sour cream, lavender extract, and vanilla. Incorporate eggs one at a time on low speed to avoid air bubbles. Add violet gel color now, if using. Divide filling among cups and bake until the centers are just set.
Serving Suggestions
These elegant mini desserts are perfect for special occasions. Serve them on a tiered stand for a bridal or baby shower. For a dinner party, plate individually with a mint leaf or edible lavender sprig. They pair beautifully with a glass of sparkling wine, a cup of Earl Grey tea, or a light, fruity rosé. If you have extra blackberry topping, drizzle a small amount on the plate before placing the cheesecake for a professional touch.
How-to Summary
In summary: 1) Cook and cool the seedless blackberry topping. 2) Mix and pre-bake the graham cracker crusts. 3) Blend the smooth lavender cheesecake filling and add optional violet color. 4) Bake until set, then cool gradually in the turned-off oven to prevent cracking. 5) Chill thoroughly. 6) Top with blackberry sauce, violet-colored whipped cream, and a fresh blackberry.
Frequently Asked Questions
Can I use fresh lavender instead of extract? Yes, but infuse it carefully. Steep 1-2 teaspoons of culinary lavender buds in the warm, melted butter for the crust or in the heavy cream for the topping, then strain. For the filling, use extract for consistent flavor.
How do I prevent cracks in the cheesecakes? The key is gentle cooking and cooling. Avoid over-mixing after adding eggs, and use the gradual cooling method in the oven. Room temperature ingredients are also crucial for an even bake.
Can I make these ahead of time? Absolutely. The baked and chilled cheesecakes (without toppings) can be stored in an airtight container in the fridge for up to 2 days. Add the blackberry topping and whipped cream within a few hours of serving.
What can I substitute for lavender extract? Use 1/2 teaspoon of pure vanilla bean paste or an additional 1/2 tsp vanilla extract for a plain cheesecake. For a different floral note, 1/2 teaspoon of rose water is a lovely alternative.
My topping is too runny. How can I fix it? Create a cornstarch slurry by mixing an extra 1/2 teaspoon of cornstarch with a teaspoon of cold water. Whisk this into the simmering blackberry mixture and cook for another minute until thickened.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy filling.
- Over-beating the filling after adding eggs, which incorporates too much air and causes cracking.
- Skipping the straining step for the blackberry puree, resulting in a seedy topping.
- Pressing the crust too lightly, causing it to crumble when eaten.
- Opening the oven door immediately after baking, shocking the delicate cheesecakes.
Conclusion
These Mini Blackberry Lavender Cheesecakes are a stunning fusion of tart berry and delicate floral flavors, presented in a perfectly portable individual serving. By following the step-by-step guide and heeding the common pitfalls, you can create a professional-quality dessert that is sure to impress. The make-ahead flexibility and elegant presentation make them an ideal choice for any celebration. Enjoy the process and the delicious results!