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  • 6 oz (180g) blackberries, pureed and strained
  • 5 tbsp (65g) sugar
  • 2 1/2 tsp cornflour


  • 3/4 cup (100g) cracker crumbs
  • 2 tbsp (26g) sugar
  • 3 tbsp (42g) butter, melted


  • 12 oz (339g) cheese, temperature
  • 1/2 cup (104g) sugar
  • 1 one/2 tbsp (12g) flour
  • 1/4 cup (58g) cream
  • 2 tsp lavender extract
  • 1/2 tsp flavoring
  • 2 giant eggs, temperature
  • Violet gel icing color, optional


  • 1/2 cup (120ml) significant light whipping cream, cold
  • 4 tbsp (29g) granulated sugar
  • 1/2 tsp flavoring
  • Violet gel icing color, optional
  • 12–14 blackberries


  1. To form the blackberry topping, add the berries to a kitchen appliance and puree till swish. you must find yourself with a bit over 1/2 cup of puree.
  2. Mix the berry puree, sugar and cornflour during a medium cooking pan. Cook over medium-low heat, stirring systematically till mixture thickens and involves a boil, concerning five minutes.
  3. Permit to boil for forty five seconds to one minute, then take away from heat. Pour into another bowl and refrigerate and permit to chill fully.
  4. Heat kitchen appliance to 325°F (162°C). Add cake liners to a cake pan and spray them with non-stick spray.
  5. Mix the cracker crumbs, sugar and dissolved butter till well combined. Divide the mixture between the cake liners (about one 1/2 tablespoons per cup) and press into the bottoms.
  6. Bake the crusts for five minutes then take away from the kitchen appliance. permit to chill whereas you create the cheesecake filling.
  7. To form the filling, cut back kitchen appliance to 300°F (148°C). during a giant bowl, combine the cheese, sugar, and flour till combined (Use low speed to stay less air from moving into the batter, which might cause cracks). Scrape down the perimeters of the bowl.
  8. Add the cream, lavender extract and flavoring. Beat on low speed till well combined.
  9. Add the eggs one at a time, beating slowly and scraping the perimeters of the bowl once every addition.
  10. Add the gel icing color and gently fold to mix.
  11. Divide the cheesecake batter between the cups within the pan. The cups ought to be largely full.
  12. Bake the cheesecakes for 18-20 minutes, then shut down the kitchen appliance and leave the door closed for an additional ten minutes.
  13. Crack the kitchen appliance door and permit cheesecakes to chill for 15-20 minutes, then place within the electric refrigerator to end cooling.
  14. Once cheesecakes area unit cool and firm, take away them from the pan.
  15. Divide the blackberry filling between the cheesecakes, spooning the mixture onto the highest.
  16. To form the topping, add the significant light whipping cream, granulated sugar and flavoring to an oversized mixer. Whip on high speed till stiff peaks kind.
  17. Add the gel icing color and gently fold to mix.
  18. Pipe the topping onto the tiptop of the cheesecakes and high with a blackberry.

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