Boysenberry Cheesecake

Description Edit

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

Ingredients Edit

• 2 ½ cups (250 g.) plain sweet biscuit crumbs
• 120 g. (4 ¼ oz.) butter, melted
• 250 g. (8 ¾ oz.) cream cheese
• 400 g. (14 oz.) sweetened condensed milk
• 2 teaspoons gelatin
• ⅓ cup lemon juice
• 1 tablespoon water, cold or lukewarm only
• 2 ½ cups thickened cream, reserving 1 cup for decorating
• 425 g. can (14 ¾ oz.) boysenberries in syrup (other berries can be substituted for boysenberries)
• 3 teaspoons gelatin
• ¼ cup water
• 2 cups berries (raspberry, strawberry, or blueberry)

Directions Edit

1. Combine biscuit crumbs and butter in a bowl, press over base and side of a 20-cm (8") springform pan, and refrigerate while preparing filling.
2. To make cheese filling, beat cream cheese until creamy; gradually mix up with the condensed milk.
3. Sprinkle gelatin over combined lemon juice and water in a small bowl.
4. Stand a bowl in a pan of simmering water, stir until gelatin is dissolved. Cool slightly.
5. Quickly stir gelatin mixture into cream cheese mixture; blend in the cream. Mix well.
6. To make the boysenberry filling, blend boysenberries and syrup; push through the sieve to remove seeds.
7. Sprinkle gelatin over water in cup, stand cup in pan of simmering water; stir until dissolved.
8. Quickly stir gelatin mixture into boysenberry mixture. Mix well.
9. Pour both half of the cheese filling and half of the berry filling into the biscuit base and over the cheese filling, respectively; refrigerate for 2 hours.
10. Spread the remaining cheese filling over berry filling; refrigerate for 1 hour.
11. Top with the remaining berry filling; refrigerate for several hours, or until firm.
12. Decorate with extra cream and berries, if desired. Serve cold and plain.