Blueberry Lavender Galaxy Cheesecake

 

Ingredients

For the Main Component:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

1 1/2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

For the Secondary Component:

1 cup fresh blueberries

1 tbsp granulated sugar

1 tsp dried culinary lavender

1 tsp lemon juice

2 drops purple food coloring

For the Sauce / Layer / Topping:

1/4 cup heavy cream

1/2 cup white chocolate chips

1 drop blue food coloring

1/2 tsp silver edible luster dust

For Garnish (optional):

6 fresh blueberries

1 sprig fresh lavender

Directions

Preheat oven to 325°F and grease a 7-inch springform

pan.

Mix graham cracker crumbs with melted butter and press

firmly into the bottom of the pan.

Beat cream cheese and sugar until smooth, then add

eggs one at a time followed by sour cream and vanilla.

Simmer blueberries, lavender, sugar, and lemon juice in a

small pan for 5 minutes, then strain and stir in purple

coloring.

Swirl half of the blueberry lavender reduction into the

cheesecake batter to create a marbled effect.

Bake for 45 to 50 minutes until the edges are set but the

center remains slightly jiggly.

Melt white chocolate with heavy cream and blue coloring,

then pour over the cooled cheesecake.

Use a toothpick to swirl the blue ganache with the

remaining blueberry reduction and dust with silver luster.