Description
Delicate mini blackberry lavender cheesecakes dance with elegant French-inspired flavors, promising a delightful dessert experience. Silky smooth cream cheese mingles with fragrant lavender and sweet blackberry compote, creating an irresistible treat you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 ounces (180 grams) blackberries
- 5 tablespoons (65 grams) sugar
- 2 1/2 teaspoons cornstarch
Instructions
- Create the vibrant blackberry sauce by blending ripe blackberries and straining to eliminate seeds. Combine the purée with sugar and cornstarch in a saucepan, simmering and stirring until the mixture thickens and transforms into a glossy compote. Allow the sauce to cool completely at room temperature.
- Craft the graham cracker foundation by thoroughly mixing crumbs with sugar and melted butter until the texture resembles wet sand. Carefully line a cupcake pan with paper liners and distribute the crumbly mixture evenly. Use the back of a spoon to compress the crust, creating a solid base. Briefly bake at 325°F for 5 minutes to set the foundation.
- Blend cream cheese until silky smooth, gradually incorporating sugar and flour. Introduce sour cream, lavender extract, and vanilla, mixing until harmonious. Gently fold in eggs one at a time, ensuring each is fully integrated. Optional: Add violet gel icing color to create a delicate lavender hue.
- Distribute the cheesecake batter meticulously among the prepared crusts. Bake at a gentle 300°F for 18-20 minutes, watching for a subtle jiggle in the center. Execute a precise cooling method: turn off the oven, leave cheesecakes inside with door closed for 10 minutes, then slightly crack the door for an additional 15-20 minutes of gradual cooling.
- After thorough chilling, adorn each miniature cheesecake with the prepared blackberry compote. Whip heavy cream with powdered sugar and vanilla until peaks stand firm. Optional: Incorporate violet gel for consistent coloring. Artfully pipe or dollop the cream atop each cheesecake and crown with a fresh, plump blackberry as the final flourish.
Notes
- Strain blackberry puree thoroughly to ensure a smooth, seed-free topping that enhances the overall texture and appearance of the mini cheesecakes.
- Use room temperature ingredients like cream cheese and eggs to prevent lumps and achieve a silky, creamy cheesecake filling that blends seamlessly.
- Gently fold whipped cream to maintain its light, airy texture, preventing deflation and creating a delicate topping that complements the rich cheesecake base.
- Experiment with alternative crusts like almond meal or gluten-free graham crackers to accommodate different dietary needs without compromising the dessert’s delightful flavor profile.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 135
- Sugar: 10.5 g
- Sodium: 0 mg
- Fat: 3.75 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.75 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg