New York Cheesecake with Purple Elements

This Cheesecake is a variation from the Classical New York Cheesecake, the recipe is quite straightforward, the elements in Decoration are the ones going off the traditional. Instead of decorating with Strawberries or let the cheesecake tall and plain on top (Which is the Classic way to do it) here there are some Purple Elements through Purple Berries (Blackberries and Blueberries) Some Marmalade of Blueberry is used dripped from the top of the Cake.

You can use any color on top of the Cheesecake, you could use white meringue or cream, use a red, black or green marmalade to present a whole new Decor. Use any fruit in any other color you like or combination. There’s where imagination flies. There’s no limit to what one can come up with to decorate this.


1 Lb Cream Cheese (Room Temperature)
3 Whole eggs + 2 egg yolks
1 Cup Granulated Sugar
1 Tablespoon All Purpose Flour
3/4 Cup Sour Cream
Zest of 1 Lemon
Zest of 1 Sweet Orange
1 Tablespoon of Vanilla essence
1 Dash of Salt
Pie Crust smashed (In the savory side) / Graham Crackers (not too sweet please)
1 Tablespoon Butter

1 Big Bowl
1 Hand Mixer (you can beat it by hand too)
1 Mould (Removable) 6” to 8 ”
Measuring Cups
1 Roasting Rack with Water (To place in the lower rack of the oven, this will avoid your crackers to burn and your cake to crack on top) it will create steam.

-Mix your pie crust or smashed crackers with the butter, press this pasty mix down the bottom of your mould. (Depending on how much crust you like, add more crust, I use a slight line of crust only)
-Set the Mould aside
-In your bowl mix Cream Cheese, eggs, sugar, salt, vanilla, and all your zest
-Add your flour
*Everything should look very smooth
-Add your Sour Cream
-Pour the Cheese Batter in your mould
-Bake in the middle rack of oven at 400 F/200 C until the cake has puffed a bit on top
-Reduce temperature to 225ºF/110ºC.
-It should take around 45 mins, but after this point it needs to be baby-sat until is firm in the edges and overall but slightly wobbly in the very center

-Let rest in its mould until it comes to Room Temperature again, place in the Fridge for 8 hours minimum (who can wait? I know)
-Take off the sides of your mould, place the cake in the definitive dish where you’ll serve it.

-Drizzle on top your marmalade
-Place Berries, Fruits and Flowers to a Side arrangement


Detail of the finished one

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