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)
Table of Contents:
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 the mixture onto the bottom and up the side of the deep 9-inch tart pan or springform pan
- Bake in a 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
Can the amethyst cheesecake be made more than one day in advance?
( how many days will it keep before serving?)
Chef Dennis Littley
Yes it can. You can make the cheesecake at least two days ahead of time. just keep it refrigerated until it’s time to serve.
Hello Dennis. I was interested in making the Amethyst Cheesecake Torte for an Easter family get together. I found out at this time of the year that fresh cranberries are out of season and I could not find frozen ones. Do you have any suggestions? Can I do it all blueberries or mix some other berries in place of the cranberries?
Chef Dennis Littley
you could do all blueberries, or add some blackberries and raspberries to the mix to make a fruit of the forest topping. If you really wanted the cranberry flavor, you could add 1/2 -3/4 cup of whole berry cranberry sauce to the blueberries mixture. Cut back the sugar to 1/2 a cup and keep the other ingredients the same.
let me know how it turns out
May I ask what size deep
Tort pan or spring form
Chef Dennis Littley
I used 9.5 x 2 inch tart pan with a removable bottom. A 9 inch springfield will also work
What size package is the Graham wafers please and what brand do you recommend.
Also could I use a hand mixer instead of a stand mixer?
Many thanks and greetings from Ontario, Canada
Chef Dennis Littley
they are 5 ounce packages and I use Nabisco. Yes you can use a hand mixer
That cheesecake looks absolutely delicious! Anything with berry toppings are my kids favorite, and this cheesecake torte would be a sure hit in the family.
Omg you had me at the chocolate crust. Ive never tried that! I need to make this asap, it’s perfect for the winter holidays with the cranberries too. Yum
This looks so beautiful! It’s a tradition in my family to have cheesecake for special occasions and holidays…this is one I will have to try soon!
I need a slice of this torte right now! It will be perfect for the holiday celebration! Although, you even don’t need an excuse to enjoy this delicious dessert!
WOW! What a delicious dessert. Cheesecake is one of my favorites and my favorite is the berry topping and the chocolate graham cracker crust- this was a perfect combination! I will be serving this for the holidays and I know it will be a hit!
That looks so divine and so festive. I have never made one before. I’d love to make one this Christmas.
This looks like a very festive and delicious holiday cheesecake torte! A must try for sure!
That’s one of the most beautiful cakes I’ve ever seen! I love cheesecake, one of my favorite desserts!
This is delicous amethyst cheesecake torte I love it. I need to try it.