blueberry and lavender cheesecake recipe by

Blueberry and Lavender Cheesecake – recipe


This is an updated recipe I created a few years ago.  It has become a family favourite for special occasions, or just for an indulgent treat.

Blueberry and Lavender Cheesecake – recipe


  • 10 digestive biscuits
  • 50g melted butter, set aside to cool slightly
  • 560g cream cheese, room temperature
  • 190ml sour cream, room temperature
  • 1tsp vanilla bean paste
  • 2 tsp lavender syrup (optional)
  • 1 heaped dessertspoon plain flour
  • 150g golden caster sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1/2 pot wild blueberry conserve
  • 1 tbsp lavender flowers
  • 1 punnet of fresh blueberries


  1. Preheat the oven to gas mark 4
  2. Place the biscuits in a food processor and blitz until it becomes a fine crumb.  Alternatively place the biscuits in a plastic food bag, and bash with a rolling pin.
  3. Place the crumbs into a bowl, and add in the melted butter. Stir, making sure all the crumbs have been coated in the butter.
  4. Cover the base of a 20cm spring form pan with the butter crumb mix.
  5. Bake the biscuit base in the oven for 5-10 mins. Then remove from the oven to cool.
  6. In a food mixer, add the cheese, cream, vanilla paste, lavender syrup, flour, sugar and eggs (including the extra yolk), and mix until all the ingredients have been well combined.
  7. Pour cheese mix onto the cooled biscuit base. Tap gently to ensure there are no air bubbles.
  8. Place the cake tin on the middle shelf of the oven, and bake for 35 mins, until the cake has set.
  9. Turn off the oven and leave the cake to gently cool down in the oven. This should hopefully help prevent any cracks forming.  However it does not matter if cracks do appear, as the top will be covered.
  10. When the cake has cooled, place in the fridge for at least 30 mins.
  11. For the topping, mix the lavender flowers and blueberry conserve in a saucepan and gently heat over a low flame.
  12. Remove the conserve mix and allow to cool for about 10 mins.
  13. Stir in half the fresh blueberries into the conserve mix.
  14. Take the cheesecake out of the fridge and pour the blueberry conserve mix on top.
  15. Top off the cheesecake with the remaining fresh blueberries.

To decorate, I added a fresh sprig of mint and dusted with icing sugar.  Serve with some extra sour cream or thick natural yogurt and a huge pot of tea.


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