Parma Violet Cheesecake; a classic sweet reinvented into a creamy and refreshing cheesecake for summer, complete with a chocolate cookie base and fluffy whipped cream.
I need to get something off my chest. I hate Parma Violets.
Hear me out.
Even as a child I loathed the hyper-sweet little sugar tablets. To me they tasted like a candle or a bar of soap. At the very least they tasted like something I shouldn’t have in my mouth. Nevertheless, last month the idea of making those little blighters into a dessert was circling my mind.
The concept of a Parma Violet Cheesecake stuck. Could the tangy dairy flavour balance out the offensive saccharine sweetness? Could the cream temper that soapy aroma? Could I actually cope if I ended up making a cheesecake that I utterly hated??
Turns out that the day I planned to make it was one of the hottest days in UK history, so a cold dessert was a necessity rather than a treat. The Parma Violet Cheesecake was born. Even if it meant skipping the much-loved daily Magnum ice cream that this time of year demands.
A rich, bittersweet biscuit was required for the base, to balance any potential over-sweetness. A little acidity worked well in the cheesecake itself for the same reason. Plus, a little cream on top never hurt.
The end product: a dark and crunchy Oreo biscuit base below a smooth and creamy violet-flavoured lilac cheesecake, topped with fluffy clouds of whipped cream. Even as someone who can’t stick the smell of Parma Violets for any length of time, I couldn’t help but devour a slice of this Parma Violet Cheesecake as soon as it was cut. Mind you, the heat probably forced my hand a little too.
As always, this cheesecake is a cake-walk. It will take you no more than 30 minutes to whip up this dessert before you chill it for a bit to firm up. The ingredients should be relatively easy to get your hands on, including the violet extract which I bought here.
To make your very own Parma Violet Cheesecake, simply follow the recipe below!
Parma Violet Cheesecake
Notes
BE A MAVERICK: chocolate and violet are a perfect match, so why not add a drizzle or some shavings of dark chocolate over the top?
Ingredients
For the biscuit base:
- 300g Oreos
- 100g (6 ½ tbsp) melted butter
For the Parma Violet Cheesecake:
- 600g full-fat cream cheese
- 150g icing sugar
- A few drops of violet extract/flavouring (taste as you go!)
- A few drops of purple food colouring
- Juice of 1 small lemon
- 200ml (1 cup) stiffly whipped double cream, plus extra to decorate
- Parma Violets to decorate
Instructions
For the biscuit base:
- Grease/line a 20-25cm springform tin.
- If making by hand, place the biscuits into a large freezer or sandwich bag and bash with a rolling pin until you achieve fine crumbs. If making in a food processor, blitz the biscuits into fine crumbs.
- Mix the melted butter into the biscuits gradually, you may not need it all!
- Tip the mixture into the prepared tin and use a spoon or spatula to press it firmly and flatly into the base of the tin.
- Chill in the fridge for at least 30 minutes while you make the cheesecake.
For the Parma Violet Cheesecake:
- Place all remaining ingredients except the cream and Parma Violets into a large bowl and mix thoroughly until smooth and combined.
- Gently fold your stiff whipped cream into the mixture until fully incorporated.
- Tip the cheesecake mixture onto your chilled biscuit base and smooth it out.
- Decorate the top of your cheesecake with some extra whipped cream and lots of pretty Parma Violets!
- Return the cheesecake to the fridge to firm up for at least 3 hours.
- Remove the springform tin, slice and enjoy!
hi joel