The story of today`s treat is quite funny. 🙂 It all started from a faulty freezer, a pack of nearly defrosted blackberries, and a special surprise from my lovely colleague H. – a pack of Lotus Biscoff Biscuits. “Just because you love them!”, she said.♥ The last, but not the least important, was the lavender that my little niece, Gabriela, carefully picked with love. So many reasons to feel this recipe special, no wonder why it tasted so delightful.♥
Ultimate Lavender & Blackberry Cheesecake Pots
Ultimate lavender & blackberry pots - a taste you couldn`t forget!
- For the base:
- 1 Pack Lotus Biscoff Biscuits
- 3 tbsp Coconut oil For the filling:
- 250 g Mascarpone
- 250 ml Double cream
- 1/2 cup Caster sugar
- 150 ml Milk
- 2 tbsp Lavender blossoms – I dried mine in prior
- 1 pack Gelatine (divided)
- 2 tbsp Blackberry jam – I used the “unfortunate” blackberries from the freezer to make a homemade jam. I got one small jar, just enough for the cheesecake and we even had some blackberry pancakes in the end.♥
- 1 tsp Vanilla essence For the topping:
- 1/2 jar Blackberry jam
- Half of the gelatine
- 200 g Fresh blackberries
1. Blend the biscuits with the coconut oil, then spread the mixture evenly across the pots. Place in the fridge until you prepare the filling.
If you prefer, you could make one big cheesecake and serve into slices. In this case, apply the whole biscuit mixture at the bottom of a cake tin and spread evenly.
2. Dissolve the gelatine in half a cup of warm water.
3. Add the lavender to the milk and bring to the boil, then reduce to the simmer for ten minutes. Strain the milk and add a half of the gelatine to the milk. Stir well and let it cool down.
Do not taste the milk at that stage, it`s too intense!
4. In a large bowl, beat the cream with the sugar. When it`s ready, add the lavender milk, jam, vanilla, and the Mascarpone. Beat again until homogeneous.
5. Spread the filling int the pots, while leaving some space for the topping. Place in the fridge for at least an hour.
6. Mix the rest of the gelatine with the half jar of jam and 50 ml of water. Mix until homogeneous.
7. Apply a thin layer on the top of each cheesecake. Place in the fridge for at least two hours.