Shelly's Recipe

Amethyst Cheesecake with a Chocolate Crust

Category: Cheesecake

Serves: 10

Chocolate Crust
1 1/2 packages chocolate graham crackers
4 oz butter (120 g)

Cheesecake
3 8-ounce (227 g each pack) packs cream cheese, softened
1 cup ( 200 g) sugar
2 Tbsp (30 g) flour
1 tsp (5 ml) vanilla
1/2 tsp (2.5 g) salt
3 large eggs

Amethyst Topping
8 oz (200 g) frozen blueberries (do not thaw)
6 oz ( 160 g) fresh or frozen cranberries (do not thaw; about 1 1/2 cups)
1 cup (200 g) sugar
3 tbsp (45 g) cornstarch
1 tbsp.(15 g) fresh lemon juice
1/2 tsp.(2.5 g) finely grated lemon peel

Chocolate Crust
1.place chocolate graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
2.Add melted butter and mix together to make the crust
3.Press mixture onto bottom and up the side of the deep tart pan or springform pan
4.Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.

Cheesecake
1.In your stand mixer add cream cheese and beat just until smooth
2.Slowly add in the sugar, scrape down the sides of bowl
3.Add in flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
4.Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
5.Remove from oven and allow to cool completely on wire rack
6.Place in refrigerator to chill for at least 4 hours (overnight is better)

Amethyst topping
1.Combine all ingredients in large saucepan.
2.Cook over medium heat until mixture thickens and begins to boil (this will take 10 to 12 minutes) make sure to keep stirring the mixture
3.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)
4.After mixture has cooled completely,spread evenly over the top of the cheesecake, leaving about 1/2 inch of the cheesecake showing.