Blueberry
Lavender Brownie Cheesecake
Chocolaty
cheesecake with Blueberry Lavender Slow Jams is a forkdropper! The berry sour cream sauce is a perfect complement
to the dense dollops of chocolate in the cheesecake!
Recipe…
Crust
2 cups
crumbled Chocolate Wafer Cookies
4 Tbs.
Butter, melted
Cheesecake
2 8oz
packages of Cream Cheese, softened
1 Cup Sugar
1/2 Tsp.
Salt
1 Tsp.
Vanilla
2 Large
Eggs, room temperature
3/4 Cup
Sour Cream
3 Tbs.
Unsweetened Cocoa
Blueberry
Lavender Sauce
1 Jar
Blueberry Lavender Slow Jams
1 Cup Sour
Cream
Butter a
9-inch springform pan. Stir the
chocolate wafer crumbs, salt and melted butter together, making sure the crumbs
are coated evenly with the butter. Pour
the crumb/butter mixture into the spring form pan and pat into the bottom of
the pan and up the sides to create a crust.
Place a sheet of foil under the pan and form to the bottom and up the
sides. This will act as a barrier in case
any butter (and later batter) seeps through the bottom of the springform pan. Center the pan in the middle of the oven and
turn the oven to 350 degrees. Bake the
crust in the oven for 10 minutes and remove to cool.
Turn the
oven down to 325 degrees and boil 3 cups of water in a separate pan.
In a
separate bowl, whip the cream cheese on high for 3 minutes. Add the sugar and salt and cream the mixture
for another 3 minutes. Beat in the eggs
and vanilla until all ingredients are incorporated. Add the sour cream and mix at low speed for
another minute.
Scrape down
the sides of the bowl and make sure everything is mixed well.
In a separate bowl, add the cocoa powder and
1 and a half cups of the cheesecake mixture and mix well.
Add the plain
cheesecake mixture to the springform pan and dollop the chocolate mixture in an
tablespoons around the cake until you have none left. Take a butter knife and run it through the
cake, creating swirls of plain and chocolate cheesecake.
Place the pan in a larger roasting pan. Remove the boiling water from the stove and
carefully pour the water into the roasting pan so it reaches a little under
halfway up the side of the springform pan.
Place the
roasting pan in the oven and bake the cheesecake for 1 hour and 15
minutes. After 1 hour and 15 minutes, turn
the oven off and leave the oven door partially open, leaving the cheesecake in
the oven. The cheesecake should remain
in the cooling oven for 1 hour after which you can remove and leave at room
temperature to continue cooling for another hour. Place cheesecake in the refrigerator and
chill for 4 hours.
To make the
Blueberry Lavender Sauce, mix the sour cream and jar of Blueberry Lavender Slow
Jams in a bowl and chill. When you are
ready to serve the cheesecake, slice with a warm knife and drizzle the sauce
over the top. Voila!
