What could be better for your holiday table than my Amethyst Cheesecake Torte a delicious blend of blueberries and cranberries topping a creamy cheesecake.
When life gets becomes overwhelming, I take solace in my kitchen, finding my balance. And when I really need to cheer myself up, I bake. There’s just something so therapeutic about sugar and butter.
I saw this delicious creation on the cover of Palate magazine and knew I had to make it. It was a combination of cranberries and blueberries that the article referred to it as an Amethyst Pie, because of the amazing color of the filling. I tried to recreate that pie, and even though I wasn’t too sure about the accuracy of the recipe, I followed it exactly. I have to tell you it was a complete failure…..sigh.
The worst part is as I was making it, I knew it wasn’t going to work, but hoping it would. Unfortunately, there was nothing to save from that failure, but it had possibilities!
So when things don’t go as planned, you adapt. I always have cream cheese in the fridge and whipping together a small cheesecake was easy enough to do. Opting for a traditional graham cracker crust for this torte, I added a little twist using chocolate graham crackers. They not only added a different flavor but a little contrast in color. (Don’t worry if you can’t find chocolate, regular graham crackers will work just as well)
What Ingredients do I need to make the Amethyst Cheesecake Topping?
Making the topping first, gives it time to completely cool. While fresh berries are always best, frozen make a good substitute.
Combine all ingredients in large saucepan and cook over medium-high heat until mixture thickens and begins to boil. Keep stirring the mixture as it cooks.
Continue with a light boil for 2 minutes stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken).
How do I make a chocolate crust for the cheesecake?
- Place chocolate graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
- Add melted butter and mix together to make the crust
- Press mixture onto bottom and up the side of the deep tart pan or springform pan
- Bake in 350 degree oven for about 15 minutes, until firm. Remove from oven and allow to cool.
**If the mixture seem a little dry, add more melted butter. You should be able to form a crust.
How do I make the Cheesecake?
- In your stand mixer add cream cheese and beat just until smooth.
- Slowly add in the sugar, scrape down the sides of bowl.
- Add in flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
Pour cheesecake mixture into prepared crust and place in 350 degree preheated oven for 50-60 minutes.
- Remove the cheesecake from the oven and allow it to completely cool on a wire rack.
- When the cheesecake is completely cooled add the cranberry-blueberry topping.
- Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better).
The combination of the cream cheesecake with a crunch of a chocolate crust goes so well with the sweet-tart cranberry-blueberry topping. I promise your friends and family are going to love my Amethyst Cheesecake!
Kitchen tools I use for my cakes
- 9.5-inch deep tart pan
- offset spatula (essential for bakers)
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls