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Creamy Parmesan Rigatoni

Creamy Parmesan Rigatoni

Creamy Parmesan Rigatoni with a magical twist: mini blackberry lavender cheesecakes. Elegant, floral dessert perfect for parties.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 people
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 oz blackberries pureed and strained
  • 5 tbsp sugar
  • 2.5 tsp cornstarch
  • 3/4 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp butter melted
  • 12 oz cream cheese room temp
  • 1/2 cup sugar
  • 1.5 tbsp flour
  • 1/4 cup sour cream
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs room temp
  • q.s. violet gel icing color optional
  • 1/2 cup heavy whipping cream cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 12-14 pieces fresh blackberries for garnish

Equipment

  • Blender
  • Measuring cup and spoons
  • Mixing bowls
  • Muffin tin
  • Electric hand mixer or stand mixer

Method
 

  1. Puree blackberries in a blender, strain through a fine mesh sieve.
  2. In a saucepan, combine blackberry puree, sugar, and cornstarch; cook over medium heat until thickened. Let cool.
  3. Preheat oven to 325°F (162°C). Mix graham cracker crumbs, sugar, and melted butter; press into cupcake liners in muffin tin.
  4. Bake crust for 5 minutes, then let cool.
  5. Lower oven to 300°F (148°C). In a bowl, beat cream cheese, sugar, and flour until smooth; add sour cream, lavender extract, and vanilla.
  6. Add eggs one at a time, mixing gently. If desired, stir in violet gel icing color.
  7. Divide filling among crusts and bake for 18-20 minutes until centers are set.
  8. Turn off oven and let cheesecakes cool in oven with door closed for 10 minutes, then crack the door open for another 15-20 minutes. Chill in the refrigerator for at least 2 hours.
  9. Top each cheesecake with blackberry sauce, and whipped cream made from beating cold cream, powdered sugar, and vanilla until stiff peaks form. Garnish with fresh blackberries.

Nutrition

Calories: 175kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days. For longer storage, freeze before adding the whipped cream.
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