Boysenberry Cheesecake
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 250gr packet of plain biscuits (I use round wine)1 dtsp cocoa175gr butter1 packet of boysenberry jelly (85gr)125 gr cream cheese1 x 375 ml can of evaporated milk1 x 425 gr can of boysenberries in syrup
Preheat oven to 180°C.
Put tin of evaporated milk in the fridge.
Prepare your tin. It may be a decorative flan tin or a baking tin. It will need to be fairly deep or quite large or you may need to have two tins. I use a push bottom cake tin and line it with baking paper. Then when I go to serve it I push it out and slip the base onto a plate
Crush the biscuits in the processor or with a bottle in a bowl. Add the cocoa and whizz a bit more. Melt the butter and add the crumbs to the butter mixing well.
Press into a prepared tin.
Bake for 10 minutes and then allow to cool completely.
Mix Jelly with ¾ cup of boiling water and let it cool as well.
When they have cooled cream the sugar and cheese together.
Whip the chilled milk until thick and creamy. I use my Kenwood mixer as you do need a big bowl and it takes about 5 minutes to beat it. It will increase in volume.
Add the creamed mixture and jelly to the whipped milk and beat well.
Drain the boysenberries reserving the liquid and add ½ cup of the liquid to the mixture beating to just combine.
Squash the berries onto the top of the biscuit base so that it forms a layer of fruit.
Pout the creamed mixture over the top gently and place in the fridge to set.
Add a dessertspoon of sugar to the left over juice (there should be about 1/2cup) and heat gently stirring to dissolve the sugar.
Continue to heat to allow it to reduce on a very low heat, stirring occasionally for about half an hour or more.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MUMSEY5.
Put tin of evaporated milk in the fridge.
Prepare your tin. It may be a decorative flan tin or a baking tin. It will need to be fairly deep or quite large or you may need to have two tins. I use a push bottom cake tin and line it with baking paper. Then when I go to serve it I push it out and slip the base onto a plate
Crush the biscuits in the processor or with a bottle in a bowl. Add the cocoa and whizz a bit more. Melt the butter and add the crumbs to the butter mixing well.
Press into a prepared tin.
Bake for 10 minutes and then allow to cool completely.
Mix Jelly with ¾ cup of boiling water and let it cool as well.
When they have cooled cream the sugar and cheese together.
Whip the chilled milk until thick and creamy. I use my Kenwood mixer as you do need a big bowl and it takes about 5 minutes to beat it. It will increase in volume.
Add the creamed mixture and jelly to the whipped milk and beat well.
Drain the boysenberries reserving the liquid and add ½ cup of the liquid to the mixture beating to just combine.
Squash the berries onto the top of the biscuit base so that it forms a layer of fruit.
Pout the creamed mixture over the top gently and place in the fridge to set.
Add a dessertspoon of sugar to the left over juice (there should be about 1/2cup) and heat gently stirring to dissolve the sugar.
Continue to heat to allow it to reduce on a very low heat, stirring occasionally for about half an hour or more.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MUMSEY5.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 16.9 g
- Cholesterol: 31.4 mg
- Sodium: 480.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.5 g
- Protein: 4.4 g
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