This blueberry lavender cheesecake is inspired by Provence, France, even though I’ve never been there. And while I’m certainly not a classically trained pastry chef or a Michelin-starred maestro like Marcus Wareing, a girl can dream, right? But while binge-watching on Flavour Network, I found myself practically tasting the sun-ripened produce and breathing in the lavender-laced breeze of the French countryside. The vibrant markets, rolling fields of purple and rustic village bakeries sparked something in me. I suddenly craved that quintessential Provençal combination of blueberries and lavender. I’d never cooked with edible lavender before, though I’ve always been obsessed with its soothing scent and calming energy. So, I infused it into a sweet blueberry compote for my famous dairy-free baked cheesecake.
And let me tell you, just because this blueberry lavender cheesecake is dairy-free doesn’t mean it’s anything less than pure cheesecake bliss. The texture is creamy and rich, with that classic tang and smoothness you expect. It’s like a little taste of the French countryside, right from your kitchen.
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Related: Honey, Thyme and Apricot Clafoutis
ingredients
Crust:
Filling:
Blueberry Lavender Compote:
directions
Preheat the oven to 350°F.
To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt and melted butter and pulse until the mixture comes together. It should press together when you pinch it.
Line the bottom of a 6-inch springform pan with parchment paper for easy removal. Press the crust mixture in an even layer into the bottom and sides of the pan. The crust doesn’t need to go all the way to the top of the pan.
To make the filling, drain and rinse the cashews. Place them in a high-powered blender with the remaining ingredients and blend until very smooth.
Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The center might look a bit soft, but it will firm up upon cooling.
Allow the cheesecake to cool completely. Refrigerate it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the springform pan. Let the cake sit at room temperature for at least 30 minutes before serving to remove the chill.
To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 to 8 minutes. Let cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.
Add the lavender blueberry compote to the cheesecake and enjoy.
