Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (42g) Granulated sugar for the crust
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 pinch sea salt
  • 1/3 cup (80ml) Heavy whipping cream
  • 1.5 tbsp Culinary-grade dried lavender buds
  • 16 oz (450g) Full-fat cream cheese, room temperature
  • 0.5 cup (100g) Granulated sugar for the batter
  • 2 large Eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1 tsp Fresh lemon juice
  • 1 cup (150g) Fresh or frozen blackberries
  • 1 tbsp (12g) Granulated sugar for the reduction
  • 1 tsp Cornstarch

Instructions:

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, 3 tbsp sugar, melted butter, and salt; press 1.5 tablespoons of the mixture into each liner and bake for 5 minutes until fragrant.
  3. In a small saucepan, bring heavy cream and lavender buds to a simmer. Remove from heat, cover, and steep for 10 minutes. Strain through a fine-mesh sieve and let cool.
  4. In another small saucepan, combine blackberries, 1 tbsp sugar, and cornstarch. Simmer over medium heat until berries break down and the mixture thickens into a syrup; strain if a smooth reduction is desired.
  5. Beat room temperature cream cheese and 0.5 cup sugar until smooth. Add eggs one at a time, followed by vanilla extract, lemon juice, and the cooled lavender-infused cream.
  6. Distribute the cheesecake batter evenly among the muffin liners. Drop small dots of blackberry reduction on top of each and swirl with a toothpick.
  7. Bake for 15-20 minutes until the edges are set but the centers still have a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours before serving.