Boysenberry Cheesecake

Boysenberry Cheesecake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Boysenberry Cheesecake calories by ingredient
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These dessert can be any flavour as long as you use matching jelly with canned fruit These dessert can be any flavour as long as you use matching jelly with canned fruit
Number of Servings: 12


    1 250gr packet of plain biscuits (I use round wine)
    1 dtsp cocoa
    175gr butter
    1 packet of boysenberry jelly (85gr)
    125 gr cream cheese
    1 x 375 ml can of evaporated milk
    1 x 425 gr can of boysenberries in syrup


For best results place evaporated milk in the fridge for 24 hours before you use it.


Preheat oven to 180C.
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 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 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.

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