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Lavender Blueberry Cheesecake

The plain old blueberry cheesecake, but fancier.


  • 300 g of Y.V.Fresh blueberries

  • 250 g of shortbread biscuits

  • 80 g of unsalted butter, melted

  • 250 g of soft cream cheese

  • 400 g of mascarpone

  • 1 tsp of arrowroot

  • 1/4 cup of blueberry jam

  • 3 tsp of dried lavender flower

  • ¾ cups of caster sugar


  1. Whiz together the lavenders and the caster sugar in a small food processor to make the lavender sugar. Then set aside.

  2. Whiz the shortbread in a food processor until finely ground. Add the butter and continue to whiz until the mixture is well combined. Press the mixture into a tart pan and chill for about 15 minutes until firm.

  3. Mix together the cream cheese, mascarpone and 1 tbsp of lavender sugar in an electric beater. Beat the mixture until well combined. Spread onto the tart pan and chill for 1 more hour.

  4. Mix together half the blueberries with the jam, 1 tbsp of lavender sugar and water in a saucepan. Cook over medium heat for 2-3 minutes, then add the remaining blueberries.

  5. In a separate bowl, mix together the arrowroot with small amount of cold water. Pour to the berry mixture to create a thicker texture. Set aside to cool down.

  6. Spoon over the blueberry sauce onto the cheese tart to serve.

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