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Lavender and Blueberry Cheesecake


This is the simplest form of cheesecake – just a crushed biscuit crust, cream cheese and a blueberry compote – but the lavender lifts it to something special.

25g / 1oz butter
1 tbs light muscovado sugar
125g / 4oz wholewheat “digestive” biscuits, crushed
250g / 8oz “light” cream cheese
1 tbs lavender sugar – see langues de chat
100g / 3 ½ oz blueberries
1 tsp lavender flowers
1 tbs castor sugar


Melt the butter and muscovado sugar together. Stir in the biscuit crumbs and mix well. Press evenly into the base of a 15cm / 6in loose bottomed cake tin. Chill.

Beat together the cream cheese and lavender sugar. Pile onto the biscuit base and level. Chill.

Wash and drain the blueberries. Put in a small covered pan with the lavender flowers and castor sugar. Cook over a low heat until the berries pop. Take off the lid and turn up the heat to reduce until thick. Cool then spread over the cream cheese. Chill well.

To unmold, round a warm dry knife around the edge of the tin. Stand on a tin and slip off the sides.

Reproduced with the kind permission of  Sarah Beattie
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