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Perfect Lavender White Chocolate Cheesecake with Berry Coulis

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A creamy and elegant cheesecake infused with culinary lavender and white chocolate, paired with a vibrant berry coulis for a refreshing finish. Perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, crushed
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 8 oz (225g) white chocolate, chopped
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp culinary lavender buds, finely ground
  • 1 tbsp all-purpose flour
  • 2 cups (300g) mixed berries (raspberries, blueberries, strawberries), fresh or frozen
  • ¼ cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tbsp water

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Stir until evenly moistened.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  3. Bake the crust for 10 minutes, then remove and let cool.
  4. Melt the white chocolate using a double boiler or microwave in short bursts, stirring often. Set aside to cool slightly.
  5. Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy, about 3 minutes.
  6. Add ¾ cup sugar and continue beating until fully combined.
  7. Mix in the eggs one at a time, beating just until blended after each addition.
  8. Stir in vanilla extract, finely ground lavender, and flour using a spatula.
  9. Slowly pour in the melted white chocolate while mixing on low speed to combine evenly.
  10. Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
  11. Pour the filling over the cooled crust in the springform pan. Tap the pan lightly to release air bubbles.
  12. Place the springform pan inside a larger baking dish, pour hot water halfway up the sides for a water bath, and bake at 325°F (160°C) for 50-60 minutes until the center jiggles slightly but is not liquid.
  13. Cool the cheesecake at room temperature for about 1 hour, then refrigerate for at least 6 hours or overnight.
  14. To prepare the berry coulis, combine berries, ¼ cup sugar, lemon juice, and water in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally until berries break down.
  15. Blend or mash the mixture to desired texture, then strain through a fine mesh sieve for a smooth coulis if desired.
  16. Refrigerate the coulis until ready to serve.
  17. To serve, release the cheesecake from the pan, slice gently with a warm knife, and drizzle with chilled berry coulis.

Notes

Use a water bath to prevent cracking and ensure creamy texture. Beat cream cheese until silky smooth to avoid lumps. Use room temperature eggs and cream cheese for best results. The cheesecake is best chilled but served slightly softened at room temperature. The berry coulis can be made a day ahead and stored refrigerated. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: lavender cheesecake, white chocolate cheesecake, berry coulis, homemade dessert, floral cheesecake, easy cheesecake recipe, springform pan dessert

Find it online: https://goldensimmer.com/perfect-lavender-white-chocolate-cheesecake-recipe-with-easy-berry-coulis-for-homemade-dessert/