Boysenberry Swirl Cheesecake With Whole Berry S Recipe

  1. Combine crumbs and butter.
  2. Firmly press crumb mix in bottom of a 10-inch springform pan.
  3. Chill.
  4. Place Boysenberries in container of an blender or possibly processor; process till smooth.
  5. Press Boysenberry puree through a sieve; throw away seeds.
  6. Combine Boysenberry puree and 1/2 c. sugar, mixing well.
  7. Beat cream cheese till light and fluffy.
  8. Add in remaining 1 c. sugar, flour, salt, lemon juice and almond extract; beat 5 min.
  9. Add in Large eggs and egg yolks, one at a time, beating well after each addition.
  10. Add in cream; mix well.
  11. Stir in brandy.
  12. Pour batter into prepared pan.
  13. Pour Boysenberry mix over batter; swirl with knife.
  14. Bake at 425 degrees for 10 min; reduce temperature to 350 degrees, and bake for 1 hour and 5 min.
  15. Turn oven off.
  16. Let cheesecake cold in oven 1 hour.
  17. Remove from oven; let cold to room temperature on a wire rack.
  18. Cover and refrigerate8 hrs.
  19. Remove sides of pan.
  20. Serve with Whole Berry Sauce.
  21. WHOLE BERRY SAUCE DIRECTIONS: Drain Boysenberries, reserving syrup.
  22. Combine syrup and jelly in a saucepan; cook over medium heat till jelly dissolves, stirring occasionally.
  23. Combine cornstarch and water.
  24. Add in to syrup mix, and cook till thickened.
  25. Stir in Boysenberries.
  26. Yield 1-1/3 c..

amaretti cookies, vanilla water, butter, sugar, cream cheese, flour, salt, lemon juice, eggs, egg yolks, whipping cream, framboise, red currant jelly, cornstarch, water

Taken from cookeatshare.com/recipes/boysenberry-swirl-cheesecake-with-whole-berry-s-90205 (may not work)

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