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.
(post revised for this holiday season)
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!
- 1 1/2 packages chocolate graham crackers
- 4 oz butter 120 g
- 3 8- ounce packs cream cheese softened, 227 g each pack
- 1 cup sugar 200 g
- 2 Tbsp flour 30 g
- 1 tsp vanilla 5 ml
- 1/2 tsp salt 2.5 g
- 3 large eggs
- 8 oz frozen blueberries 200 g, do not thaw
- 6 oz fresh or frozen cranberries 160 g, do not thaw; about 1 1/2 cups
- 1 cup sugar 200 g
- 3 tbsp cornstarch 45 g
- 1 tbsp . fresh lemon juice 15 g
- 1/2 tsp . finely grated lemon peel 2.5 g
- 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 (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
- 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 (177 C) 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)
- 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.
It really was a delicious combination of berries and I may try to make that pie again, but this time I’ll develop my own recipe, hopefully, one that works! With Thanksgiving coming it would be the perfect addition to my holiday table, and I’ll make sure to let you know how it turns out!
What are you serving this year?