(Photography: Tim Roberts, styling Lucy Busuttil)
Delicate, creamy, and just a little bit dreamy, this easy blueberry cheesecake with lavender is a dessert that feels as beautiful as it tastes. The luscious cream cheese filling pairs perfectly with the burst of sweet-tart blueberries, while a touch of lavender adds a fragrant, floral note that makes every bite feel special. It’s an elegant twist on a classic, yet simple enough to whip up without fuss. Perfect for dinner parties, afternoon tea, or when you want to treat yourself to something that looks straight out of a patisserie, this cheesecake is all about effortless indulgence with a touch of charm.
Ingredients
Method
Place biscuits in a food processor and process until finely crushed. Add melted butter and pulse to combine. Press firmly into a 24cm wide, shallow fluted tart tin. Refrigerate for 15 minutes.
Combine blueberries and sugar in a medium frying pan on medium heat. Bring to a simmer. Cook for 5 minutes or until syrupy. Add lemon zest and juice and lavender buds and cook for a further 1 minute. Set aside to cool, then refrigerate until cold.
For cheesecake filling, in a large bowl using an electric mixer, beat cream cheese, yoghurt, vanilla and lemon juice for 5 minutes or until light and creamy.
In a separate bowl, whisk cream and icing sugar until stiff peaks form. Fold into cream cheese mixture. Spoon cheesecake filling into tart shell. Refrigerate for 1 hour.
Top with the blueberries, lavender sprigs and dried rose petals.
