Boysenberry Cheesecake

Description
This fresh cheesecake is made with boysenberries, cream cheese, and milk, enriched with gelatin and lemon juice, and topped with other berries to make it look divine.

Cheesecake

 * 2½ cups (250g) plain sweet biscuit crumbs
 * 120 g (4¼ oz) butter, melted
 * 250 g (8¾ oz) cream cheese
 * 400 g (14 oz) sweetened condensed milk
 * 2 teaspoons gelatin
 * ⅓ cup lemon juice
 * 1 tablespoon water
 * ½ cup thickened cream

Boysenberry Filling

 * 425 g can (14¾ oz) boysenberries in syrup - other berries can be substituted for boysenberries
 * 3 teaspoons gelatin
 * ¼ cup water

Topping

 * whipped cream
 * extra berries

Directions

 * 1) Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8") spring-form, refrigerate while preparing filling.
 * 2) Beat cream cheese until creamy, and then gradually beat in condensed milk.
 * 3) Combine lemon juice and water in a small bowl; sprinkle with gelatin.
 * 4) Stand bowl in pan of simmering water, and stir until gelatin is dissolved.
 * 5) Cool slightly.
 * 6) Quickly stir gelatin mixture into cream cheese mixture and then stir in the cream.
 * 7) Mix well.
 * 8) Blend boysenberries and syrup, and push through a sieve to remove seeds.
 * 9) Sprinkle gelatin over water in a cup.
 * 10) Stand the cup in pan of simmering water and stir until dissolved.
 * 11) Quickly stir gelatin mixture into boysenberry mixture.
 * 12) Mix well.
 * 13) Pour half of cheese filling into biscuit base, refrigerate for 1 hour.
 * 14) Pour half or berry filling over cheese filling, refrigerate for 1 hour.
 * 15) Spread remaining cheese filling over berry filling, refrigerate for 1 hour.
 * 16) Top with remaining berry filling, refrigerate for several hours, or until firm.
 * 17) Decorate with whipped cream and berries, if desired.