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4.67 from 3 votes

Boysenberry Cheesecake

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 14 Pieces
Calories: 339kcal
Author: Emma Burton

Ingredients

  • 3 Cups Digestive Biscuits, Graham Crackers (250g)
  • ¼ Cup Butter, Melted (55g)
  • 2 and ½ Cups Cream Cheese (625g)
  • 1 Cup Greek Yoghurt, or whipping cream (250g)
  • ½ Cup Icing Sugar (60g)
  • 2 Large Eggs
  • 2 teaspoon Vanilla Extract

For the Boysenberry Compote;

  • 1 Tin Boysenberries (425g)
  • 2 Tbsp. Cornflour (15g)
  • ⅔ Cup Sugar (150g)
Metric - US Conventional

Instructions

  • 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.

Nutrition

Serving: 1Piece | Calories: 339kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 380mg | Potassium: 91mg | Fiber: 1g | Sugar: 21g | Vitamin A: 583IU | Calcium: 49mg | Iron: 1mg