This light and silky cheesecake gets its vibrant purple color from roasted blueberries; with a vanilla cookie crust and a delicate crème fraîche glaze, it might be your new favorite cheesecake!
I have finally reached cheesecake nirvana: silky smooth, luxuriously creamy, with a stunningly purple color and a robust roasted blueberry flavor (roasting the berries first makes all the difference!) It’s the perfect balance of tart and sweet.
Taylor is not cheesecake’s biggest fan. He says that even the best cheesecake is only a C+ dessert (whereas even a bad chocolate cake is more enjoyable in his mind). And I’ll admit that I will always turn to the chocolate desserts on restaurant menus over the cheesecake.
But when I got an inkling to make a purple cheesecake, one bursting with blueberry flavor, I wasn’t expecting it to be quite this good.
To say this cheesecake was a labor of love would be an understatement. It took me 3 tries before I finally got it right (and even then I was on the verge of failure). Copious amounts of love, stress, and blueberries went into this recipe.
But, boy, was it worth it in the end, when I finally reached cheesecake nirvana: that moment when your fork slices through the silky smooth cake like butter, each bite stunningly purple, luxuriously creamy, with an underlying rich blueberry flavor; the perfect balance of tartness and sweet.
