Twilight Cheesecake

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Savor the enchantment of dusk with every slice of our Twilight Amour Cheesecake, where the luscious purple hue whispers tales of romance under a silky moonlit glaze.


Cheesecake Biscuit Base:

200g (7 oz) of plain sweet biscuits or crackers
120g (8 tbsp) of unsalted butter, melted

Cheesecake Filling:

500g (1 lb) of cream cheese, well softened
2 tbsp of all-purpose flour
1 tsp of vanilla extract
1/2 cup of sour cream (full fat)
1 1/2 cups of superfine sugar (caster sugar)
Zest of 1 lemon (optional)
3 eggs, at room temperature
250g (8oz) of blueberries (fresh or frozen)
Purple food coloring (gel-based recommended for vibrant color without altering the texture)

Blueberry Topping:

375g (13 oz) of blueberries (for the sauce)
2 tbsp of lemon juice (or water)
1/2 cup of white sugar
1/2 tsp of vanilla extract
1 1/2 tsp of cornflour/cornstarch
2 tbsp of water


Prepare the Oven and Pan:

Preheat the oven to 160°C/320°F (140°C fan). Butter and line an 8″ springform pan with parchment paper.

Cheesecake Biscuit Base:

Crush biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom and sides of the pan.


In a large bowl, beat the cream cheese until smooth. Add flour, vanilla, sour cream, sugar, and lemon zest, mixing until just combined.
Beat in eggs one at a time, ensuring not to overmix.
Gently fold in the blueberries. Then, add purple food coloring a drop at a time until the desired color is reached.
Pour the filling into the crust and smooth the top with a spatula.


Bake for 70 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven, leaving the cheesecake inside with the door slightly open to cool gradually for about 2 hours.

Blueberry Topping:

In a saucepan, combine the blueberries with sugar, lemon juice, and vanilla. Cook over medium heat until the berries start to release their juices.
Mix the cornflour with water and add to the saucepan. Cook, stirring constantly, until the sauce thickens to a glossy, smooth consistency.
Remove from heat and strain the sauce through a fine-mesh sieve to remove the skins and any lumps, creating a smooth topping.


Once the cheesecake is cooled and the sauce has cooled to room temperature, pour the blueberry topping over the cheesecake. Use a spatula or spoon to spread it evenly.


Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.


Remove the cheesecake from the fridge, release it from the springform pan, and transfer it to a serving plate.
Slice with a sharp knife, wiping the knife clean between cuts.
Enjoy this stunning Blueberry Cheesecake with its vibrant filling and glossy smooth topping. The tips included aim to ensure that the cheesecake has a perfect texture and that the blueberry layer remains distinct.

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