Shocking Lavender Lemon Blueberry Cheesecake Success 10 is a bold, floral twist on a classic cheesecake that wows with bright lemon and bursts of fresh blueberries. This recipe gives you a creamy, smooth filling with a gentle lavender aroma and a crisp graham base. If you want a lighter brunch idea to pair with this dessert, try the bright and airy Blueberry Lemon Dutch Baby for a different lemon-blueberry treat.
Why make this recipe
- Bright lemon and sweet blueberries make this both fresh and rich.
- Lavender adds a surprising, elegant scent without being strong.
- Water bath baking gives a smooth, crack-free cheesecake every time.
- Great for special occasions or to impress guests with simple steps.
- Make ahead friendly — it tastes even better after chilling.
This cheesecake stands out because the dried culinary lavender adds a floral note that balances the tart lemon and sweet berries. The water bath and slow cooling keep the texture silky and dense, not grainy.
Ingredients Needed
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted and warm
- 1/4 cup granulated sugar
For the filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 tablespoon dried culinary lavender buds (culinary grade)
- 3 large eggs, room temperature
- 1 cup fresh blueberries (keep chilled until use)
For the glaze:
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons granulated sugar
Notes: Use room-temperature cream cheese and eggs for a lump-free filling. If your lavender is very strong, use a little less.
How to Make Shocking Lavender Lemon Blueberry Cheesecake Success 10
- Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to stop water from seeping in during the water bath. This is important to prevent a soggy crust.
- Make the crust: mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass to compact it well.
- Bake the crust for 10 minutes, then remove and let it cool just a little while you make the filling. This helps the crust set and keeps it crisp under the filling.
- In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth and free of lumps. Scrape down the bowl sides between mixes so everything blends evenly.
- Mix in the vanilla, lemon zest, lemon juice, and dried lavender buds. Stir only until combined — overmixing can add air and cause cracks. The lemon balances the lavender and keeps the flavor bright.
- Add the eggs one at a time, beating gently after each just until incorporated. Stop mixing as soon as the whites disappear; you want a smooth batter, not whipped.
- Pour half of the cream cheese batter over the cooled crust. Sprinkle half the blueberries across the filling so they sink slightly. Pour the remaining batter on top and scatter the remaining berries. This keeps berries evenly distributed and pretty on top.
- Place the springform pan inside a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the side of the springform pan — this water bath helps the cheesecake bake gently and evenly.
- Bake for 60 to 70 minutes. The edges should look set and slightly puffed; the center should still jiggle a little when you gently shake the pan. This jiggle means the center will finish setting as it cools.
- Turn off the oven. Crack the oven door and let the cheesecake cool slowly inside the oven for 1 hour. Slow cooling prevents sudden changes that cause cracks.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack, then chill in the refrigerator for at least 6 hours or overnight for best texture.
- Make the glaze: whisk cornstarch, water, and 2 tablespoons sugar in a small saucepan. Cook over medium heat, stirring constantly until it thickens and turns clear. Let it cool slightly.
- Gently spread the cooled glaze over the top of the chilled cheesecake before serving to give shine and a light finish.
- If you prefer a no-bake citrus option, try the easy No-Bake Lemon Cheesecake with Mango Sauce for a quick alternative.
How to Serve Shocking Lavender Lemon Blueberry Cheesecake Success 10
- Slice with a warm, clean knife for neat pieces (run the knife under hot water and wipe dry between cuts).
- Serve plain to enjoy the delicate lavender and lemon, or add a dollop of whipped cream and a few fresh blueberries.
- Garnish with a thin lemon slice or a light sprinkle of extra lemon zest for color.
How to Store Shocking Lavender Lemon Blueberry Cheesecake Success 10
- Keep the cheesecake chilled in the fridge, covered, for up to 4 days. Use a cake dome or wrap the springform pan in plastic wrap.
- For longer storage, slice and freeze pieces on a tray until firm, then wrap each piece tightly and store in a freezer bag for up to 1 month. Thaw in the fridge before serving.
- Do not leave the cheesecake at room temperature for more than two hours.
Tips to Make Shocking Lavender Lemon Blueberry Cheesecake Success 10
- Use room-temperature ingredients to prevent lumps and overmixing.
- Measure lemon juice and zest from fresh lemons for best flavor.
- Use culinary-grade lavender; garden lavender may be too bitter.
- Keep the water in the bath hot but not boiling to avoid splashing into the pan.
- Chill overnight — flavors meld and texture firms up, giving the best results.
Variation (if any)
- Swap blueberries for raspberries or blackberries for a tart twist.
- Make a lemon curd swirl before baking for extra citrus punch.
- Omit the lavender for a classic lemon-blueberry cheesecake.
- Use a cookie crumb crust (like shortbread) instead of graham for a richer base.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes. Fresh lemon juice gives brighter flavor and better zest. Use about 1 large lemon for 1/4 cup juice and add the zest for aroma.
What if I don’t have a springform pan?
A springform pan makes removal easy. If you don’t have one, line a regular 9-inch cake pan with parchment, leaving an overhang for removal, but a springform is best.
How do I prevent cracks on the cheesecake top?
Use a water bath, avoid overmixing, bake at the proper low temperature, and cool the cheesecake slowly with the oven door cracked as directed. These steps reduce cracks.
Can I freeze the whole cheesecake?
You can freeze it, but freeze first on a tray until firm, then wrap tightly and store for up to a month. Thaw in the fridge overnight to keep texture.
Conclusion
This Shocking Lavender Lemon Blueberry Cheesecake Success 10 gives you a silky, floral-scented dessert that balances lemon tang and sweet berries. It’s reliable thanks to the water bath and slow chill, and it makes a lovely showstopper for celebrations or a quiet weekend treat. If you try it, please leave a comment and a star rating to let others know how it went — and share a photo on Pinterest or Facebook. What twist will you try next? For inspiration on a raw, nut-based dessert with bright flavor, see Raw Cashew Dreamcake – My New Roots.
Print
Shocking Lavender Lemon Blueberry Cheesecake Success 10
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bold, floral twist on a classic cheesecake with bright lemon and bursts of fresh blueberries, featuring a creamy filling and a crisp graham base.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted and warm
- 1/4 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 tablespoon dried culinary lavender buds (culinary grade)
- 3 large eggs, room temperature
- 1 cup fresh blueberries (keep chilled until use)
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with aluminum foil.
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of the pan.
- Bake the crust for 10 minutes and let cool slightly.
- In a large bowl, beat cream cheese with 1 1/2 cups sugar until smooth. Scrape the bowl sides frequently.
- Add vanilla, lemon zest, lemon juice, and lavender. Stir until combined.
- Add eggs one at a time, mixing gently to avoid air bubbles.
- Pour half of the cream cheese batter into the crust and scatter half the blueberries. Pour remaining batter on top and scatter remaining blueberries.
- Place the pan in a roasting pan and add hot water until halfway up the sides.
- Bake for 60 to 70 minutes until edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let cool for 1 hour.
- Cool completely on a wire rack, then chill for at least 6 hours or overnight.
- For the glaze, whisk cornstarch, water, and 2 tablespoons sugar in a saucepan; cook until thickened.
- Spread the cooled glaze on top before serving.
Notes
Use room-temperature cream cheese and eggs for a lump-free filling. Adjust lavender amount based on strength.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg