This boysenberry cheesecake shortcake is one of my personal favourites. I made this recipe as a little experiment and I have to say it was a delicious and very successful experiment! The 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.
WOW! It’s been awhile… I was gone most of December 2021, quickly posted the Top 10 Recipes of 2021 in January and then I haven’t posted until today…. The end of June 2022!
I just wanted to say a huge thank you to everyone who has continued to make my recipes, follow me on social media and comment on these posts! It means the world and I’m just happy my little slice of the internet is still waiting for me now that I have returned.
(Please use the ‘jump to recipe’ button if you just want the recipe and not my ramblings of where I have been).
So where have I been all these months?
By December 2021 I was burnt out. Mentally and physically exhausted. There was a lot going on from doing five units at university (one on top the normal four for full time study), I had some very hard things going on in personal life on top of this and I then began an internship as well!
On top of all this, I hadn’t taken a break from creating recipes, photos, videos and blogging for seven years! I was just tired and I honestly just needed a break.
And then that break turned into a seven month break. So far in 2022 I was again completing five units on top of working my internship job, I just couldn’t keep up. So I stayed away from blogging. But now I’m back!
Don’t worry, I have been working on new recipes in my break. I just have to actually photograph, video and write these recipes for you all to enjoy.
And so we begin with is gorgeous recipe of a boysenberry cheesecake shortcake.
The Boysenberry Cheesecake Shortcake Recipe Discussion
The idea for this recipe started when I was dreaming about my plum and pear slice recipe. 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 also adore shortcake but I knew I wanted my own version of a shortcake so I played around with balancing different flavours and textures and settled on one that contained almond meal to add some texture and a light nutty flavour to the sweet boysenberry jam and creamy cheesecake.
Believe me when I tell you, you will not be disappointed with this shortcake!
The shortcake is 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 just know you, your family and your friends are going to love this dessert (or brunch).
Boysenberry Cheesecake Shortcake
- 130 g Butter, Softened (1/2 Cup + 1 Tbsp.)
- 1/2 Cup Brown Sugar (loosely packed) (80g)
- 1/3 Cup Sugar (75g)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 and 3/4 Cups All Purpose Flour (210g)
- 3/4 Cup Almond Meal (90g)
- 1/3 Cup Boysenberry Jam* (125g)
- 250 g Cream Cheese (1 Cup)
- 1/2 Cup Icing Sugar (60g)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Boysenberry Jam* (85g)
- 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 1/4 cup of boysenberry jam.
- Spread the other 1/3 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.
- Allow to cool completely before slicing as the cheesecake will still need to set. I like to place it in the fridge for at least an hour before serving.
- Store in the fridge, in an airtight container for up to a week.