Blackberry Cheesecake With Lavender

Jump to Recipe· 5 from 75 reviews

Share With Friends!

If you’re looking for a dessert that’s as elegant as it is delicious, this blackberry cheesecake with lavender is the perfect choice! It’s a show-stopping treat that feels straight out of a bakery, yet it’s made right in your own kitchen. Just one bite and you’ll have a new favorite cheesecake!

slice of blackberry cheesecake on a plate

I make this for a good friend’s birthday each year, and often take it to other gatherings as well and it is always a hit. I’ve been testing and developing recipes for a long time, and believe me when I tell you this is a good one!

After years of rave reviews from numerous friends, I knew that I had to share this one with you all! It’s so good at the end of a meal of burgers and a fresh caprese salad!

Just like the other desserts on the blog, this one is simple homemade goodness!

What You’ll Need For Making A Cheesecake With Blackberries And Lavender

For this particular cheesecake, I wanted a fresh milky flavor that would not compete too much with the berries and the lavender. Here are a few of the more noteworthy ingredients you’ll need. The recipe card has the full list!

Ricotta Cheese

If you really want to go all out with this recipe, you can make your own ricotta very easily! The ricotta adds a nice freshness to this cheesecake.

Buttermilk

 I really like using buttermilk in this cheesecake for a little extra tang. You can also use heavy cream as a substitute.

Blackberries

The berries I use every time I make this cheesecake grow wild near my house. Hand picked berries are some of the freshest! If you can’t pick your own, try to find firm blackberries that are not going mushy. 

Lavender

 If you do not care for lavender, you can of course leave it out. You can find Culinary Lavender in many stores.

My Best Tips For Making A Swirled Blackberry Cheesecake

There are a couple of things that I believe intimidate most people about baking cheesecakes that I want to touch on that I think will be helpful to you when making this dessert.

The first: cracks. The second: a water bath. The latter is typically used to prevent the former. But I am here to tell you it doesn’t have to be this way! You do not need a water bath to prevent big cracks, and I’m going to tell you how!

First, make sure that all of your cold ingredients such as dairy and eggs are at room temperature before you start to mix your batter. This ensures that your ingredients are properly incorporated, and proper blending can go a long way toward preventing cracks. 

The second thing you can do to keep those cracks at bay: cook your cheesecake low and slow. Don’t let the long bake time of this recipe get you down, it’s worth it. 

Here, you’ll find some helpful tips to make this cheesecake baking experience a breeze. Be sure to see the recipe card for complete instructions and notes!

  • Graham crackers in a bag with a rolling pin.
    Crush the graham crackers.
  • Graham cracker crust in a springform pan.
    Press into the springform pan.

  • cream cheese and sugar in a mixing bowl.
    Whip the cream cheese and sugar.
  • Adding ricotta and buttermilk to the mixer.
    Add the buttermilk and ricotta.
  • Cheesecake batter in a springform pan.
    Pour into the springform pan.
  • Adding the eggs to the mixer bowl.
    Add the eggs one at a time.

  • Blackberry sauce spooned onto the top of the cheesecake.
    Spoon blackberry sauce on top.
  • Cheesecake with blackberry sauce swirled on top.
    Swirl with a butter knife.

Making The Blackberry Sauce With Lavender

There will be extra Blackberry Lavender Sauce left over, so feel free to top your slice of cheesecake with some. I don’t think you could ever have too much!

Be sure to add the lavender right at the end, not in the beginning of the cooking process.

  • Sugar and blackberries in a saucepan.
    Cook blackberries and sugar together.
  • Blackberry sauce in a saucepan.
    Cook until the berries are soft and add lavender.

If you make this recipe, I’d love to hear about it! Leave a comment or give it a star rating below so others can see how it turned out in your kitchen.


Do you want more dishes using fresh and real ingredients along with tips for homemade goodness delivered right to your inbox? Then I’d love for you to join my email list. Let’s keep bringing the flavors of each season to your table together. Happy Cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesecake with Blackberry Lavender swirl

Cheesecake with Blackberry Lavender Swirl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 75 reviews

Print Recipe

Creamy blackberry cheesecake with a hint of fresh lavender! A wonderful homemade dessert that’s surprisingly easy to make from scratch!

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

For the Crust

  • 10 Graham Crackers
  • 2 tbsp Granulated Sugar
  • 4 Tbsp Unsalted Butter, melted

For the Swirl

  • 2 cups Fresh Blackberries
  • 1/ 2 cup sugar
  • Pinch of Salt
  • 1 Tbsp Cornstarch
  • 1 Tbsp Cold Water
  • 2 tsp culinary Lavender Buds

For the Cheesecake

  • 3 8oz bricks Cream Cheese
  • 1 1/2 cups Granulated Sugar
  • Pinch of Salt
  • 1 cup Whole Milk Ricotta
  • 1/2 cup Full Fat Buttermilk
  • 3 Large Eggs
  • 1/2 cup of Blackberry Lavender Sauce for the Swirl

Instructions

For the Crust

  1. Heat oven to 350 degrees. In the bowl of a food processor on low using the blade attachment, process the graham crackers, pinch of salt, and 2 tbsp of sugar until the graham crackers are finely ground.
  2. Add the 2 tbsp of melted butter and pulse until combined, and scrape the mixture into a 9 inch springform pan.
  3. Use your fingers or a heavy glass to press the crumbs tightly into the pan, going up the sides about an inch.
  4. Bake for 15 minutes or until golden brown.

For the Swirl

  1. On medium heat in a small saucepan, cook 2 cups of blackberries with a pinch of salt and 1/2 cup of sugar, stirring regularly, for 5 minutes.
  2. In a small bowl, stir together 1 tbsp of cold water and 1 tbsp cornstarch. Add to blackberry mixture and cook for 5 more minutes.
  3. Remove saucepan from heat and add 2 tsp culinary lavender buds and stir well. Put mixture in a tightly covered container and refrigerate until cool.

For the Cheesecake

  1. Heat oven to 250 degrees. Make sure your eggs, cream cheese, buttermilk, and ricotta are all room temperature before beginning.
  2. In the bowl of a stand mixer, beat cream cheese, salt, and 1 1/2 cups sugar on medium until light and fluffy, about 3-5 minutes.
  3. Add ricotta and beat two more minutes, then add buttermilk and continue beating another minute or so, until well combined.
  4. While the mixer is still running, add eggs one at a time, allowing the mixer to run for a few seconds between additions.
  5. Using a rubber scraper, pour the batter into the pre-baked crust.
  6. Next, put 1/2 cup of the blackberry mixture over the top in small scoops, reserving the remaining sauce to serve on top, and use a butter knife to swirl the topping around.
  7. Tightly wrap the springform pan in aluminum foil, and bake for 90 minutes, then remove foil and bake an additional 90 minutes, or until the center jiggles only slightly and the outside appears set. Refrigerate several hours or overnight.
  8. Use a knife run under hot water to go around the edges of the cake before unlatching the pan, and use a knife or dental floss to slice.

 

Notes

If you want to cook this without the swirl and just serve the sauce on top, you most certainly can! The cooking method and instructions don’t change, except for leaving out the step of adding the swirl.

Don’t forget to let your cream cheese, ricotta, buttermilk, and eggs come to room temperature before making the cheesecake filling.

If you need, you can work ahead a little by making the crust the day before you make the cheesecake.

Nutrition

  • Serving Size: 1
  • Calories: 898
  • Sugar: 102
  • Sodium: 574
  • Fat: 44
  • Saturated Fat: 25
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 117
  • Fiber: 3
  • Protein: 14
  • Cholesterol: 189

Did you make this recipe?

Pin this recipe to share with others!

Similar Posts

25 Comments

  1. Yum! This looks so delicious. It will be one of the featured posts tomorrow at The Crazy Little Lovebirds link party #27. Thank you for sharing your recipe with us.

    Reply

  2. Oh my this looks amazing. I love to pick wild blackberries each year. This would be a great way of using them. Thanks for linking at isthismutton

    Reply

  3. What an amazing flavour combination Amy. I’m eager to try this when the blackberries are in season here.
    Thank you for sharing your recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your blackberry lavender swirl cheesecake at the party tonight and pinning too.
    Hugs,
    Kerryanne

    Reply

  9. I haven’t eaten anything with lavender but my friend told me it is a lovely flavor. This is interesting and I bet it’s delicious. Thanks for sharing and for joining Fiesta Friday Party! We hope to see you again soon.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star