Boysenberry Cheesecake Shortcake (Video)

I made this recipe as a little experiment and I have to say it was a delicious and very successful experiment! This Boysenberry Cheesecake Shortcake is a soft and crumbly shortcake base and top with boysenberry jam and a soft and creamy cheesecake center. This was a massive hit with my family.

The idea started when I was dreaming about this Plum and Pear Slice. I nearly gave in and made it but I had an extra container of cream cheese in the fridge and I didn’t have any plum jam. Or pears for that matter. So to avoid a trip to the supermarket I began thinking of other things I could try.

I love shortcake and have never really made one. I’ve made the odd one over the years but they never turned out exactly how I want them. So I began researching on the internet and found a few different recipes and decided to use those as guides and create my own ‘shortcake’.

Believe me when I tell you, you will not be disappointed with this shortcake!

It’s soft yet crumbly. It melts-in-the-mouth but also has a lovely texture from the ground almonds (or almond meal). The texture of this shortcake with paired with the cool and creamy cheesecake center is perfect. This really is a refreshing and light tasting dessert.

I know you, your family and your friends are going to love this dessert (or brunch).

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Boysenberry Cheesecake Shortcake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This Boysenberry Cheesecake Shortcake is a soft and crumbly shortcake base and top with boysenberry jam and a soft and creamy cheesecake center.

Course: Dessert, Snack

Cuisine: American

Keyword: Boysenberry Cheesecake Shortcake, Boysenbery Cheesecake, Cheesecake Shortcake, Shortcake

Servings: 16 Bars

Calories: 238 kcal

Author: Emma Burton

Ingredients

• 125 g Butter, Softened
• 1/3 Cup Brown Sugar
• 1/3 Cup Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 and 1/2 Cups All Purpose Flour
• 1/2 Cup Almond Meal
• 1/4 Cup Boysenberry Jam

Cheesecake;

• 250 g Cream Cheese
• 1/2 Cup Icing Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1/4 Cup Boysenberry Jam

Instructions

1. Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
2. Beat the butter, brown sugar and sugar together until light and fluffy.

3. Add the egg and vanilla extract and beat together.

4. Beat in the flour and almond meal.
5. Spread half of this in an even layer in the prepared pan.
6. Place in the oven to bake for 10 minutes and place the other half into the fridge while you make the cheesecake layer.
7. Beat the cream cheese until soft.

8. Add in the icing sugar, egg and vanilla extract and beat until smooth.

9. Swirl through the boysenberry jam.
10. Spread the other 1/4 cup of boysenberry jam over half cooked base.
11. Pour over the cheesecake mixture and top with the rest of the shortcake.
12. Bake for around 30 minutes. The tops and sides will be lightly golden.