Monday, June 25, 2012

Boysenberry Baked Cheesecake

I have a confession to make, I can't master the art of the baked cheesecake! I tried this recipe twice, the first time it was a little under done and was runny in the centre, the second time I screwed up the topping and possibly overcooked it. The good thing is, both times it still tasted amazing, despite the consistency. I thought I may have been alone but then I watched an episode of NZ Hottest Home Baker where almost every single contestant screwed up their cheesecakes! Whew, it's not just me!

The other good thing about the recipe is that it's not the recipes fault that I am a cheesecake-fail, I got the recipe off a work mate who makes it perfect every time. So rest assured, the recipe is fine and you're more than welcome to gloat if yours turns out perfect first time...just invite me over to try it okay?

Boysenberry Cheesecake

Boysenberry Baked Cheesecake
Ingredients:

Crust:
1 1/3 C Fine Malt Biscuits Crumbs
1/3C Brown Sugar
1 t Cinnamon
1/3C (80g) Melted Butter

Filling:
500g Cream Cheese
2/3C White Sugar
3 Eggs
1/4t Salt
½ t Almond Essence or Extract

Topping:
1 tin of Boysenberries
1/3 C White Sugar
4 t Corn Flour
1 t Lemon Juice

1) Place malt biscuits in food processor and process until fine crumbs.
2) Measure out 1 1/3 C crumbs and place back in the food processor with brown sugar, cinnamon and melted butter.
3) Process until mixture is combined.

Boysenberry Cheesecake

4) Press evenly into a deep 9” pie dish or spring form tin and set aside.

Boysenberry Cheesecake

5) Beat cream cheese at high speed until light.

Boysenberry Cheesecake

6) Beat in the sugar, eggs, salt and almond essence.

Boysenberry Cheesecake

7) Turn mixture onto crumb crust and bake at 180 degrees C for approximately 30 minutes or until cooked (see notes!).
8) Let cool down.

Boysenberry Cheesecake

9) Drain boysenberries, reserve syrup about ¾ C, made up with water if necessary.

Boysenberry Cheesecake

7) Mix the sugar and corn flour together
8) Stir in 3/4 C boysenberry juice and cook, stirring until thick.
9) Add drained boysenberries and lemon juice and let cool down.

Boysenberry Cheesecake

10) About 1 hour before serving, spread boysenberry topping over cheesecake.

Boysenberry Cheesecake

Boysenberry Cheesecake

Recipe notes:
After doing my research I have found out that you can tell when the cheesecake is cooked when the outsides are not wobbly but the inside is slightly. After it has reached this stage, keep it in the oven while it cools down with the oven door open.

Boysenberry Cheesecake

2 comments :

  1. Your cheesecake doesn't look like a fail at all! Looks gorgeous!! I've recently tried making a vegan cheesecake for my vegan in laws and that was the most spectacularly epic fail of a cheesecake that ever was. Maybe it's the humidity in Auckland? Let's blame it on that shall we??! :P

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    1. Haha, notice how there are no photos of a slice of cheesecake? That's because it was too runny on the inside! The second time I made it it was cooked thoroughly but I messed up the topping, I can't win!

      Oh my, a vegan cheesecake sounds very challenging...yes, Auckland humidity is a pain in the bum! Haha! ;-)

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