Amethyst Cheesecake Torte
Ingredients
Chocolate Crust
-
1 ½
packages
chocolate graham crackers
-
4
ounces
butter
Cheesecake
-
24
ounces
cream cheese, softened
-
1
cup
sugar
-
2
tablespoons
flour
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
3
large
eggs
Amethyst Topping
-
8
ounces
fresh or frozen blueberries
-
6
ounces
fresh or frozen cranberries
-
1
cup
sugar
-
3
tablespoons
cornstarch
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
finely grated lemon peel
Instructions
- Process chocolate graham crackers into a fine meal and mix with melted butter to form the crust.
- Press the crust mixture into the bottom and sides of a tart or springform pan and bake at 350°F for about 15 minutes.
- In a stand mixer, beat cream cheese until smooth, then gradually add sugar, flour, salt, eggs, and vanilla, mixing until well blended.
- Pour the cheesecake batter into the cooled crust and bake at 350°F for 50-60 minutes.
- Allow the cheesecake to cool completely on a wire rack before chilling in the refrigerator for at least 4 hours.
- For the topping, combine blueberries, cranberries, sugar, cornstarch, lemon juice, and lemon peel in a saucepan and cook until thickened.
- Spread the cooled berry mixture over the cheesecake before serving.
Nutrition Facts (estimated)
Servings
10
Calories
670
Total fat
42g
Total carbohydrates
66g
Total protein
8g
Sodium
565mg
Cholesterol
193mg
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