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).
Boysenberry Cheesecake Shortcake
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
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
- Beat the butter, brown sugar and sugar together until light and fluffy.
- Add the egg and vanilla extract and beat together.
- Beat in the flour and almond meal.
- Spread half of this in an even layer in the prepared pan.
- Place in the oven to bake for 10 minutes and place the other half into the fridge while you make the cheesecake layer.
- Beat the cream cheese until soft.
- Add in the icing sugar, egg and vanilla extract and beat until smooth.
- Swirl through the boysenberry jam.
- Spread the other 1/4 cup of boysenberry jam over half cooked base.
- Pour over the cheesecake mixture and top with the rest of the shortcake.
- Bake for around 30 minutes. The tops and sides will be lightly golden.
Nutrition
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