Berry-Lavender Cheesecake Squares
Serves: 16
 
Ingredients
  • 1¼ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ½ cup plus 3 tablespoons granulated sugar, divided
  • 2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • Berry-Lavender Compote (recipe follows)
  • Garnish: fresh lavender blooms
Instructions
  1. Preheat oven to 350°. Line an 8-inch square pan with foil, letting edges hang over 2 sides of pan to use as handles. Spray with cooking spray.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press mixture firmly and evenly into bottom of prepared pan.
  3. Bake until edges of crust are golden brown, 10 to 12 minutes. Let cool completely in pan.
  4. In a large bowl, beat cream cheese with a mixer at high speed until smooth and creamy, approximately 1 minute. Beat in remaining ½ cup sugar, lemon juice, and vanilla extract until incorporated. Beat in eggs, one at a time, at medium-low speed, beating thoroughly after each addition.
  5. Using an offset spatula, spread cream cheese mixture evenly over cooled graham cracker crust.
  6. Bake until cheesecake is slightly puffed and set, 25 to 30 minutes. (Center of cheesecake might jiggle a little.) Let cool completely. Wrap pan in plastic wrap and freeze for at least 4 hours or overnight.
  7. Using foil overhang, carefully lift frozen cheesecake from pan onto a clean cutting surface. Using a sharp knife, cut cheesecake into 16 squares. Serve cold or at room temperature.
  8. Just before serving, top with Berry-Lavender Compote. Garnish with lavender blooms, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/berry-lavender-cheesecake-squares/