Violet Candy Cheesecake

Recetas del Señor Señor
Violet Candy Cheesecake
75
9
1000
70

Description

Here's a special-occasion cheesecake that's certain to impress--and please all the purple lovers in your life. Violet candy is the secret to achieving the singular hue of the jamlike topping that's thickened with gelatin; more candy is incorporated into the cream-cheese filling. The crust is your standard graham-cracker and butter version, but the cake itself is anything but, and would be that something special at a bridal or baby shower, birthday celebration, or wedding party.

Ingredients

  • 12 graham crackers
  • 75 grams butter
  • 1 tablespoon vanilla extract
  • 325 grams candy (C. Howard violet)
  • 7 leaves gelatin (sheets)
  • water
  • 125 milliliters milk
  • 6 ounces cream cheese
  • 500 milliliters whipping cream

Directions

  1. 1Crush the crackers with the help of a food processor or by hand.
  2. 2Melt the butter in the microwave and mix it with the crushed crackers. Add the vanilla and stir well.
  3. 3Place in a pie plate and press the mix down to create a solid crust. Refrigerate for up to an hour to harden.
  4. 4Crush the candies in the food processor until only a powder remains.
  5. 5Hydrate the gelatin sheets in cold water for 4 minutes.
  6. 6Add the milk and cream cheese to a pot and simmer until it melts. Stir with a whisk to remove lumps.
  7. 7Drain 5 of the gelatin sheets and add to the milk. Stir to dissolve the sheets. Remove from the stove and set aside.
  8. 8Whip the cream using an electric mixer. Both the cream and the bowl should be cold. Once whipped, add half of the candy powder and whip for another 30 seconds.
  9. 9Mixed the whipped cream and the milk and cream cheese mixture, being careful to keep it light and fluffy.
  10. 10Pour it on the crust. Refrigerate for 3 to 4 hours to solidify.
  11. 11Heat 120 grams of water add the remaining candy powder and the remaining hydrated gelatin sheets. Stir thoroughly to stop lumps from forming. Let it cool.
  12. 12Remove the cheesecake from the refrigerator and pour the cool jelly on top. Refrigerate for another hour and a half and serve.
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NutritionView more

1000Calories
Sodium26%DV620mg
Fat115%DV75g
Protein27%DV14g
Carbs24%DV72g
Fiber8%DV2g

PER SERVING *

Calories1000Calories from Fat680
% DAILY VALUE*
Total Fat75g115%
Saturated Fat40g200%
Trans Fat
Cholesterol190mg63%
Sodium620mg26%
Potassium480mg14%
Protein14g27%
Calories from Fat680
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber2g8%
Sugars51g102%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.