Amethyst Cheesecake Torte for your Holiday Table

Name: Amethyst Cheesecake Torte
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 10
Ingredients: 1 1/2 packages chocolate graham crackers (*regular graham crackers can be used); 4 oz butter; 24 ounce cream cheese (softened, ); 1 cup sugar; 2 Tbsp flour; 1 tsp vanilla; 1/2 tsp salt; 3 large eggs; 8 oz frozen blueberries ( do not thaw); 6 oz fresh or frozen cranberries ( do not thaw; about 1 1/2 cups); 1 cup sugar; 3 tbsp cornstarch; 1 tbsp . fresh lemon juice; 1/2 tsp . finely grated lemon peel

November 2, 2018 by Chef Dennis Littley 56 Comments

Perfect for the holidays or just to amaze your family and friends this Amethyst Cheesecake Torte made by combining cranberries and blueberries is just what you're looking for. The beautiful color and tart-sweet flavor of the berries goes perfectly with this creamy cheesecake.

Total Time: 1 hour 45 minutes

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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)

As luck would have it my Amethyst Cheesecake Torte tasted as good as it looked! The creamy cheesecake against a not too sweet chocolate crust and that delicious combination of berries cooked down to that amazing color…..sigh It was a beautiful thing!

If you’re looking for more holiday desserts check out these recipes.

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4.97 from 27 votes

Amethyst Cheesecake Torte

Prep Time20 mins

Cook Time1 hr 25 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake recipe, holiday cheesecake

Servings:

Calories: 670kcal

Author: Chef Dennis Littley

Ingredients

Chocolate Crust

1 1/2 packages chocolate graham crackers *regular graham crackers can be used
4 oz butter

Cheesecake

24 ounce cream cheese softened,
1 cup sugar
2 Tbsp flour
1 tsp vanilla
1/2 tsp salt
3 large eggs

Amethyst Topping

8 oz frozen blueberries do not thaw
6 oz fresh or frozen cranberries do not thaw; about 1 1/2 cups
1 cup sugar
3 tbsp cornstarch
1 tbsp . fresh lemon juice
1/2 tsp . finely grated lemon peel

Instructions

Chocolate Crust

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.

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 one hour.
Remove from oven and allow to cool completely on wire rack
Place in refrigerator to chill for at least 4 hours (overnight is better)

Amethyst topping

Combine all ingredients in large saucepan.
Cook over medium heat until mixture thickens and begins to boil (this will take 10 -12 minutes) make sure to keep stirring the mixture
Continue cooking until mixture begins to boil for 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken)
After the mixture has cooled completely,spread evenly over the top of the cheesecake, leaving about 1/2 inch of the cheesecake showing.

Nutrition

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About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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