Boysenberry Chocolate Cheesecake Recipe
- 11 x Lowfat milk chocolate sandwich cream cookies, crushed
- 3 Tbsp almonds, Minced, toasted
- 3 Tbsp Butter, melted or possibly margarine
- 24 ounce Cream cheese
- 3/4 c. Sugar
- 1/4 c. Lowfat sour cream
- 5 tsp Cornstarch
- 3 x Large eggs
- 1 x Egg yoylk
- 1/3 c. Boysenberry schnapps
- 1 tsp lemon peel, Finely shredded
- 1 tsp Vanilloa extract
- 1 tsp Almond extract
- 1/2 tsp Grnd cinnamon
- 1/2 c. Boysenberries, Fresh
- 3 ounce Semisweet chocolate, coarsely minced,
- 1/4 c. Boysenberry preserves, jelly, or possibly jam Fresh Boysenberries
DirectionsChocolate Cookie Crust: In a small bowl stir together crushed cookies and almonds.
Stir in melted butter or possibly margarine until well combined.
Press crumb mix proportionately onto the bottom of a greased 9-inch springform pan.
Boysenberry Filling: In a large bowl combine cream cheese, sugar, lowfat sour cream, and cornstarch.
Beat with an electric mixer until smooth.
Add in Large eggs and egg yolk, one at a time, beating well after each addition.
Beat in Boysenberry schnapps, lemon peel, vanilla extract, almond extract, and cinnamon.
Stir in Boysenberries.
Pour the cream cheese mix over the crust.
Bake at 350 for 15 min.
Lower the temperature to 225 and bake for 1 hour and 10 min or possibly until the center no longer looks wet or possibly shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
turn the oven off; return the cake to the oven for an additional 30 min.
Chill, uncovered, overnight.
Chocolate Boysenberry Topping: In a small saucepan heat chocolate over low heat, stirring contantly.
Stir in Boysenberry preserves, jelly, or possibly jam.
Spread the hot chocolate mix over the cake.
Garnish with fresh Boysenberries.
Refrigerateuntil serving time.
Makes 12 to 18 slices.