and cranberries top creamy cheesecake in Chocolate Crust. Save this for the holidays.
AMETHYST CHEESECAKE TORTE
CHOCOLATE CRUST Press combined 1½ packages chocolate graham crumbs, 4 oz butter (120 g) onto bottom and up the side of deep tart or springform pan. Bake firm 350 deg about 15 min Cool on counter.
CHEESECAKE ING 3 8-ounce pkg cream cheese, softened 1 cup sugar 2 Tb flour 1 tsp vanilla ½ tsp salt 3 large eggs
METHOD stand mixer/beat cream cheese smooth. Slowly add sugar, scrape down the sides of bowl Add flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
BAKE in prepared crust 350 deg an hour; cool completely on wire rack. Fridge/chill completely for at least 4 hours (overnight is better).
FINAL spread Topping evenly over cheesecake, leaving about ½ inch at edges.
AMETHYST TOPPING Cook/stir on med to the boil 10-12 min 8 oz frozen blueberries (do not thaw),6 oz fresh or frozen cranberries (do not thaw; about 1½ cups, cup sugar, 3 tb cornstarch, tb fresh lemon juice, ½ tsp lemon zest. Keep stirring; at the boil cook 2 min, stir constantly. Transfer to glass or ceramic dish; cool completely (mixture will thicken).