Today’s recipe is so decedent and so indulgent I thought of saving it for a special occasion. However, it is so delicious I couldn’t resist and just had to share it immediately! Say hello to Boysenberry Cheesecake….
This boysenberry cheesecake is a rich, creamy and melt-in-the-mouth vanilla cheesecake topped with a homemade boysenberry compote. This cheesecake is one of the best desserts you will ever make and is so gorgeous that it will impress anyone you serve it to.
Have a date to impress? Your family? A boss perhaps? Make this cheesecake!
Not only does it look and taste the part of a decedent dessert but it is also very easy to make. I know cheesecakes can be a bit intimidating to pull off but believe me, this one couldn’t be any easier.
We start with the typical digestive biscuit (or graham cracker) base. The filling is a mixture of cream cheese, icing sugar, eggs, vanilla and Greek yoghurt (or whipping cream). There are a few hints I will touch on to ensure you have a crack-free, smooth and creamy cheesecake.
- Ensure the cream cheese and eggs are at room temperature. The cream cheese softens and is easier to whip into a smooth consistency.
- Beat the cream cheese into a smooth consistency before adding any extra ingredients. That way you will have removed any lumps that are otherwise hard to get rid of when the rest of the ingredients are in the bowl.
- Once you have the cheesecake mixture smoothed in your baking tin, bang it on the counter top a few times to remove any air bubbles that may have formed when transferring the mixture to the baking tin.
- Once the cheesecake is cooked, turn the oven off and leave the oven door slightly ajar and allow the cheesecake to cool down slowly. I know this step is a pain but it really does help it not crack. If the cheesecake looks smooth and sturdy, you may get away with placing it on the bench to come to room temperature. I sometimes do if I’m a bit short on time and it is 98% of the time okay.
- If you use cream instead of Greek yoghurt, ensure you whip the cream into soft peaks before adding it to the rest of the mixture. This ensures a light and fluffy cheesecake.
Once your cheesecake is baking or cooling, you need to make the boysenberry compote. I use the term compote loosely because this is not a “proper” compote. I didn’t know what else to call this mixture as it’s not a jam, not a traditional compote but its also not a sauce. I think I’ll stick with compote.
To make this ‘compote’, you just need a tin of boysenberry’s (the pips strained), sugar and a touch of cornflour for thickening. You slowly bring this mixture up to a boil and you will notice it getting thicker. Once it comes to the boil, take the mixture off the heat, allow it to cool and that’s it! So simple and so satisfying to know you have created this masterpiece.
- 3 Cups Digestive Biscuits, Graham Crackers (250g)
- 1/4 Cup Butter, Melted (55g)
- 2 and 1/2 Cups Cream Cheese (625g)
- 1 Cup Greek Yoghurt, or whipping cream (250g)
- 1/2 Cup Icing Sugar (60g)
- 2 Large Eggs
- 2 tsp Vanilla Extract
For the Boysenberry Compote;
- 1 Tin Boysenberries (425g)
- 2 Tbsp. Cornflour (15g)
- 2/3 Cup Sugar (150g)
- Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C (325°F).
- Crush the digestive biscuits and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
- Beat the cream cheese until smooth.
- Beat in the eggs and Greek yoghurt. (If using whipping cream instead, beat the cream into soft peaks before adding to the mixture)
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Pour over the biscuit base in an even layer.
- Tap on the bench a few times to release any air bubbles.
- Bake for 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
- While the cheesecake is either baking or setting, make the boysenberry compote.
- Strain the pips from the boysenberries. You want the juice and the boysenberry pulp in a saucepan.
- Turn onto a medium heat and add the sugar and the cornflour.
- Bring the mixture to a boil, stirring the whole time.
- Once you feel the mixture has thickened, take off the heat and allow to cool before placing it in the fridge. It will set more as it cools.
- Spread half - two thirds of the boysenberry compote over the cheesecake and serve with the remaining compote.