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