Boysenberry Cheesecake Recipe
- 3/4 c. All purpose flour
- 3 Tbsp. Sugar
- 1 tsp Finely shredded lemon peel
- 6 Tbsp. Butter
- 1 x Slightly beaten egg yolk
- 1/2 tsp Vanilla
- 3 pkt (8-ounce) cream cheese, softened
- 1 c. Sugar
- 2 Tbsp. All purpose flour
- 1/4 x Salt
- 2 x Large eggs
- 1 x Egg yolk
- 1/4 c. Lowfat milk
- 3 c. Fresh Boysenberries
- 1 pkt (10-ounce) frzn Boysenberries, thawed
- 1 Tbsp. Cornstarch
- 1/2 c. Currant jelly
- For crust, combine the 3/4 c. flour, 3 Tbsp.
- sugar, and 1/2 tsp.
- of the lemon peel.
- Cut in butter until crumbly.
- Stir in 1 slightly beaten egg yolk and 1/4 tsp.
- of the vanilla.
- Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed).
- Bake in a 400F oven for 7 min or possibly until golden brown; cold.
- Butter sides of pan; attach to bottom.
- Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
- For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla until fluffy.
- Combine the 1 c. sugar, the 2 Tbsp.
- flour, and salt; gradually stir into cream cheese mix.
- Add in the 2 Large eggs and 1 egg yolk, beting at low speed just until combined.
- Stir in lowfat milk.
- Turn into crust-lined pan.
- Bake in a 450F oven for 10 min.
- Reduce heat to 300F; bake 50 to 55 min more or possibly until the center is set.
- Cold for 15 min.
- Loosen sides of cheesecake from pan with a spatula.
- Cold 30 min; remove sides of pan.
- Cold about 2 hrs longer.
- Refrigeratethoroughly.
- Top with Boysenberries and Boysenberry Sauce.
- Boysenberry sauce: Combine Boysenberries and cornstarch.
- Add in jelly.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Strain and cold.
- /DESSERTS
flour, sugar, lemon peel, butter, egg yolk, vanilla, cream cheese, sugar, flour, salt, eggs, egg yolk, milk, fresh boysenberries, frzn boysenberries, cornstarch, currant jelly
Taken from cookeatshare.com/recipes/boysenberry-cheesecake-89849 (may not work)