Amethyst Cheesecake Torte
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.
- 1 ½ packages chocolate graham crackers *regular graham crackers can be used
- 4 ounces butter
- 24 ounce cream cheese softened,
- 1 cup sugar
- 2 tablespoon flour
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 large eggs
- 8 ounces fresh or frozen blueberries do not thaw if using frozen; about 1½ cups
- 6 ounces fresh or frozen cranberries do not thaw if you using frozen; about 1½ cups
- 1 cup sugar
- 3 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely grated lemon peel
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**If the mixture seem a little dry, add more melted butter. You should be able to form a 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.
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 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 ½ inch of the cheesecake showing.
Calories: 670kcal | Carbohydrates: 66g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 193mg | Sodium: 565mg | Potassium: 187mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1625IU | Vitamin C: 6.4mg | Calcium: 103mg | Iron: 1mg