Mini Lavender Blackberry Cheesecake

Mini Lavender Blackberry Cheesecake

Blackberry Topping

  • 6 oz  blackberries, washed, pureed and strained 
  • 5 tbsp sugar
  • 2 1/2 tsp cornstarch 

Crust 

  • 3/4 cup graham cracker crumbs 
  • 2 TB  granulated sugar
  • 3 TB unsalted butter, melted
  • pinch of salt

Lavender Cheesecake Filling 

  • 8 oz. full-fat cream cheese, softened to room temperature
  • 1/4 cup sour cream, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature 
  • 3/4 tsp Blue Canyon Farm Lavender Extract
  • 1/2 tsp vanilla extract
  • Violet gel icing 
  • Whipped cream topping 
  • 1/2 cup cold heavy whipping cream 
  •  2 Tbs. Blue Canyon Farm Lavender Vanilla Syrup
  • 10-14  blackberries 

INSTRUCTIONS:

  • Add blackberries to food processor and puree until smooth. Strain in sieve. Should end up with approximately 1 cup
  • Combine puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil. About five minutes. 
  • Allow to boil for 45 seconds to 1 minute. Remove from heat, pour into a bowl and refrigerate to cool completely 

Preheat the oven to 350°F. Line 9-10 muffin cups. 

  • Pulse the graham cracker sheets in a blender until crumbly. Add in the sugar, melted butter and pinch of salt and pulse again until combined. 
  • 1 heaping TB of crumb mixture per liner Press into the bottoms of the lined cupcake tins. Pre-bake for 5 minutes and cool.

  • Using a handheld mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, lavender extract and vanilla extract,  then beat until fully combined. On medium speed, add the egg and beat just until combined. Add 3 drops of lilac and 1 drop of violet of Soft Gel icing colorant. Beat until dispersed. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
  • Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.
  • Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings

  •  Once cooled divide black berry filling between cheesecakes. make whipped cream. 
  • Add heavy cream sugar and Blue Canyon Farm Lavender Vanilla Syrup to large mixer and beat until stiff peaks form. Spoon over blackberry filling. Top with blackberries 
  • (If using a Whipped Cream Dispenser, 1 pt. whipping cream and 2 TB of Lavender Vanilla Syrup. Shake well after cartridge.) 


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