Turn a plain cheesecake into an epic symphony of sophistication with this No Bake Lilac Blueberry Cheesecake. Lilac? Oh yes! It is subtle, wonderful and makes the cake an eternal spring classic!
A decade, a freaking decade people! Double digits! I am honestly a bit at a loss for words. Suddenly my blog feels like a child. 10 years is a long time to nurture such a project. And, like a child, I have seen it grown, I have seen it crawl, take its first steps and later on some leaps. I have seen it sing, kick and scream, smile ear to ear, and shed tears. It has laughed a lot and loved. So much love. Love from me to you and enormous portions of love from you to me. Please help yourselves to a slice of my Lilac Blueberry Cheesecake and come celebrate my 10th blog anniversary with me!
I simply could not have done it without you, you and you. I send you all a heartfelt thank you – my family, friends, coworkers, and my online friends/fellow blogger community. Of course I do this blog for myself first, it is a hobby passion I do outside of a full time job, but you are the oxygen that keeps it alive with your feedback and encouragements. I cannot express enough my gratitude for your visits to my site and every comment that you leave. Thank you!
A Year in Review
At the end of 2016 I felt like I was straying slowly from my goal. I was not making as many culturally challenging recipes or sourcing unusual ingredients. So with the new year, in January I committed to get back to my roots. Almost every recipe since 2017 has been focused on exploring various countries further and trying new things.
Here are some of my favorite and challenging recipes of the last year:
- making homemade green almond liqueur after tasting a similar liqueur I had in Austria last summer.
- attempting Chinese hand pulled noodles (lamian), not once but twice! A challenge I am still working on.
- playing with unusual ingredients like these pancakes made with cattail flour.
- the amazing Ashe Anar, a Iranian and Iraqi Pomegranate Soup with lamb meatballs.
- diving into the world of sourdough starters and sourdough breads!
- to die for Comorian Mkatra Foutra pancakes with a Coconut Coffee Sauce
- and probably the best cake I have ever had, the Punschtorte, an Austrian punch cake
I cannot wait to see what the next year will bring, I already have quite a few fun ideas and collaboration projects in the works 🙂
New Adventures for CulturEatz
It’s been slow going but I have a new project (did you notice it is up in my menu bar?) called Eat The World. I wrote down every country on the planet and I hope to prepare a recipe from each one. Right now it is a question of going through 10 years of posts to link up the countries I have already done. Check it out and follow along.
My big new accomplishment of this year: jumping into my new YouTube channel Evelyne @ CulturEatz. Video making is a whole new world of fun and challenges. There is so much to learn about this new medium and it opens up a whole new world of experimenting. I of course explore food with recipes and restaurant reviews on YouTube, but it has given me a new outlet to share my passion for travel as well. Please subscribe now and get to know me even better 🙂
Evelyne’s Unusuals: Lilac Vodka
It took me a while to settle on a recipe for this momentous occasion. How do you even pick a recipe for that? Something that says celebration, something sweet, something fun…and of course to make it really ME, there has got to be an UNUSUAL element to it.
The last two weeks of May are two of my favorites weeks of the year because lilacs are in bloom. I adore the smell of lilacs. I stop at every tree and sniff it like I am trying to get high! Could I turn this recipe into a Lilac Blueberry Cheesecake?
Since I am a big fan of tinctures (I wrote a post on how to make tinctures) I decided to see what would happen if I tossed a small bouquet of lilac flowers in vodka. Well a drop of this vodka on your tongue literally taste like a whiff of the flowers. Now I can have a lilac sniff anytime I want. My lilac extract was ready just in time for this 10th blogiversary post. Not only is this Lilac Blueberry Cheesecake sublime for a celebration, I also found a way to capture spring eternal as well.
Candied Lilac Flowers
I even went so far as to candy my own lilac flowers to give it that extra lilac taste and take my cake decoration vision to the next level. How pretty is that, right? They are very easy to make and it is in the recipe below. And yes, as long as your flowers are pesticide free, lilacs are edible. When candied they are actually a little addictive.
Building this Lilac Blueberry Cheesecake. Well of of the best part is that this cake is no bake! A great summer recipe. And there are 4 layers to it.
The first is a buttery crust made with crushed granola. Second, we place half the filling in the pan. Next a layer of blueberries is evenly spread out. And finally we pulse in some blueberries to the remaining filling, gently spooned in, to create a two tone cheesecake.
I cannot even tell you ho happy I am with the final result of this No Bake Lilac Blueberry Cheesecake. Even with three different form of lilac in the cake – extract, actual flowers, candied lilac -the amounts are subtle. The flavor is not overpowering at all, it is a perfect whisper.
A bite, full with a mix of the unctuous cheesecake filling and the blueberries, make this cheesecake utterly sophisticated and sinful.
No Bake Lilac Blueberry Cheesecake
- Lilac flowers pesticide free
- egg white
- fine granular sugar
- 1/4 cup melted butter
- 2 tablespoons brown sugar
- 1 cup crushed granola
- 1/4 teaspoon salt
- 1 tablespoon powdered gelatin
- 1/4 cup boiling water
- 1/2 can condensed milk
- 1 tablespoon lemon juice
- 4 oz cream cheese
- 8 oz ricotta cheese
- 1 tablespoon lilac flowers stems removed (optional)
- 2 tablespoons lilac vodka see notes
- 1 cup blueberries + extra for decoration
- Candied Lilacs: thin an egg white with a bit of water and beat well. Dip flowers in and shake excess off. Pour the sugar over the flowers with a spoon to cover completely. Leave to dry on a parchment paper for 12 to 24 hours.
- Crust: add butter, brown sugar, granola and salt to a food processor. Pulse until combined. Pour into a 6 inch springform pan, press down evenly with a spoon and refrigerate.
- Add gelatin to boiling water to soften and set aside.
- In the a food processor, mix condensed milk and lemon juice and pulse until a bit thickened.
- Add in the cream cheese, gelatin, lilac flowers and vodka, and the ricotta. Pulse until combined, about 1 minute.
- Pour half of the filling evenly over the crust in the cake pan. Sprinkle 1/2 cup of blueberries over the filling. Set aside.
- To the remaining filling add 1/2 cup of blueberries and pulse until blended.
- Pour the filling gently over the blueberries and spread evenly on the top.
- Refrigerate overnight and decorate with extra blueberries and candied lilacs if desired.
This was a great recipe, really easy to follow!
Thank you so much Mark
Not a problem at all 🙂
This sounds & looks lovely! I am just wondering what one would do with the Lilac Vodka other than making this cake. Our Lilacs are just about ready to bloom this year & would love to try this. I love that it is a small cake seeing as there are only the 2 of us at home & we are on a stay-at-home order here with no visitors allowed. I will also have to try to locate a 6″ springform pan as both the ones I have bigger.
You will love the cake. You can make a very small batch of lilac vodka, and you could use it to flavor cocktails. The Aviator is a great one that uses a flower liqueur, you could substitute it with lilac vodka.
Stunning and delicious on my to-do list❤
Thank you so much Elena 🙂
Congrats! Time flies….
Lilacs are my absolute favorite flower of all times and I love what you did with that inspiration!
Thank you Debra and yes, where did the years go! Oh how fun you are my fellow lilac obsessed friend lol.
OMG! What a milestone! It goes without saying that you are very good at what you do. Congratulations and here’s to many many more milestones. OMG again What a stunning recipe to celebrate with. The cheesecake is absolutely gorgeous!
Thank you so much Sonali for your congrats and great compliment about my cake! Love having your support 🙂
Wow 10 years! Happy anniversary. I still have a few more years to reach that milestone.
And what a perfect way to celebrate your anniversary, a perfect cheesecake!
Thank you so much Raymund!
OMG! That cake indeed looks incredible! 🙂 I would love to try this out, but I don’t think we get lilacs here in India. 🙁
Best wishes on your 10th blog anniversary. You seem to have achieved quite a lot in terms of culinary prowess in all these years! Kudos to you for that!
Thank you so much and so glad you like the cake. I am sure you could try it with a fragrant pesticide free flower from indai and macerate it as I did, maybe pair it with a fruit that suit better. it will totally worké
This is so pretty – happy blogaversary!
Thank you so much Caroline!
WOW! A decade! What an exciting journey it has been for you! Beautiful post Evelyne and this cake is gorgeous. I am so so so intrigued by lilac in this cake.
Thank you so much for the best wishes 😀 And get your hands on lilac and try, just saying 😉
10 years and what an beautiful range of pics to celebrate, just gorgeous lovely. Everything looks devinely yummousable.
Ah thank you so much my dear Anna, here have a slice 😉
Congratulations on the 10 years! You have a lovely blog, and this looks fantastic! Warm greetings from Montreal, Evelyne! 🙂
Thank you so much Linda for your lovely commenet and cheers from Montreal as well 😀
Congratulations on ten years! It’s only been eight for me and so much has happened in that time, even though like you I do it as a hobby next to my day job! I love the recipes you post here, I think I found you at the perfect time just as you were returning to those more challenging and unusual recipes, as these are the ones that really appeal to me. This cheesecake is no exception, great way to celebrate your decade!
Thank you so much Kavey fro your awesome comment and lovely words. Wow 8 years for you, you are close to the 10 mark! Glad you liek more creative stuff 😀
Congratulations on your 10 year bloggaversary. I love the idea of blueberry and lilac and no-cook is always great at this time of year
Thank you so much Fiona! OMG yes it is so hot here I could not imagine turning on the oven!
Congratulations Evelyne! My 10 year anniversary is next year! You are an old blogger too! The cheesecake looks fabulous!
Thank you so much Katerina. Wow yours is coming up too, time flies by.
WOW! and Double WOW! 10 years! That’s fabulous! Congratulations! My how time flies when you’re having fun. 🙂
You did WHAT to the lilac blooms? Double WOW! Well, you really went all out with this celebration and what a great reason to go all out. The cheesecake looks incredible!
Double thank you MJ 🙂 Yeah I don’t know where the years went that is for sure. So glad you like the cheesecake (and yeah toss any edible flower in booze to get there flavor).
Evelyne! Congrats! You are a pioneer of blogging here! This is a beautiful cheesecake to celebrate such an auspicious occasion. May there be many more XO
Thank you so much Mardi! Never though the word pioneer would apply to me lol. We are very close in blogging years both.
Lilac flavouring seems really ‘in’ at the moment. I tried lilac prosecco recently. This cheesecake looks divine <3
Wow, I am rarely ahead of a trend ha ha good to know. Thank you so much 🙂
This looks soo yummy. What a great way to use up berries. And I love that it’s no bake! My boyfriend would LOVE this.
Thank you Dannielle. YES so great no bake for summer heatwaves 🙂
10th BLOG ANNIVERSARY! OMG !!!! You almost have a TEENAGER ON YOUR HANDS!!!!! hahahahaahahahahahahah!
OMG you are right in 3 years it will be a teen. What did I get myself into lol!
Send it to boarding school if it acts like a shit head – LOL! Take a page out of my parents book 😉
HAHAHAHAHAHAHA why am I not surprised!
I’ve never tried a blueberry cheesecake but my mouth is watering right now. Delicious recipe!
Thank you Agness, it fruit to so all healthy right.
Happy anniversary, Evelyne!!! I came across your blog early in my blogging career—maybe 6 1/2-7 years ago. I love visiting here and seeing your lastest creative endeavors like this gorgeous lilac blueberry cake. It’s never dawned on me to use lilac as a flavoring! That’s why I keep coming back 🙂
AH thank you so much Liz, we have been following each other for a very long time indeed and I am so happy we do. You are a great source of inspiration as well. I think the idea of infusing lilacs came during a lilac high after too much sniffing lol. Glad I did. But would Bill go for it lol?
That cake is super pretty Eve! And a very big congratulations on your milestone!! May there be many more! 😀
Thank you so much Lorraine, it truly means a lot.
This looks truly amazing. Happy blogaversary Evelyn.
Thank you so much Tandy 🙂
Girl, you have some skills! That recipe is so impressive. The cheesecake looks lovely, what a showpiece. Congrats on your 10th anniversary. That is super!
Ah well thank you so much Melody for the compliment and best wishes 😀
First of all a BIG CONGRATULATIONS on you 10th year blog anniversary..,you have been a great inspiration and I have learned so much through your blog.
This cheesecake is definitely a very elegant way to celebrate such an accomplishment. Beautifully done and the candied flowers just a lovey touch.
I hope you are enjoying this awesome milestone 🙂
Thank you so much Juliana for your most kind words, they mean the world to me.It is a pleasure to visit your blog every week and I value all your comments. So glad you like this cake, it is really wonderful.
Congratulations on marking your 10-year anniversary! That is a major accomplishment to have nurtured and grown a project for a decade. Your goal to try a recipe from each country is a hefty commitment, but it should be a flavorful and educational journey that I look forward to following. I’d be happy to celebrate these goals and accomplishments with a slice of your lilac blueberry cheesecake. 😉 I love the purple flowers and scent of lilacs, and adding candied lilac is a nice touch.
Thank you so much Erin, here is your slice 😉 It has been a long project and many more to come. I just go at it slowly, a piece at a time. A key to survival in the long term lol.
Who knew that lilac flowers were edible? Not me! I love them, though, and the fragrance is truly intoxicating, vodka or no vodka! I also am a blueberry freak. I eat them every day so this cheesecake is a winner in my book just looking at it! I would love to have this for my birthday dessert in August. Guess I’ll have to make my own as I know this won’t be on any menu!
Thank you Debra, wow this cake checks all the boxes for you too lol. Better get your hands on any lilac left now to throw in the vodka so you have the flavor in August 🙂
Happy Double Digits! Wow, that’s forever in the blogging world. Congrats. And congrats on this recipe, too. This looks so terrific. Not to mention really pretty. Bet it tastes awesome!
Yeah I totally feel like a veteran. Thank you so much John! So glad you like the cake, I must say it is very testy too lol 🙂
Happy 10th Blogiversary, Evelyne!!!!
Thank you so much Angie, and thank you for your amazing support!
The cheesecake looks so gorgeous with the candied lilac flowers and granola crust. Good job, Evelyne. I just made some propolis tinctures with water, alcohol and coconut oil…the whole kitchen smells too propolis!!! p.s Excellent photos!
Oh wow that propolis tincture sounds amazing, I hope to see it on the blog soon? Thank you I am quite happy with this cake … as everyone who has tasted it lol.