| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 645 | 42g | 24g | 56g |
| sugars | fibre | protein | salt |
| 42g | 2g | 10g | 0.35g |
Growing up in a Cuban-Spanish home in vibrant Miami has given me a broad palate. From the Spanish classics of my father’s kitchen to the Caribbean flavors of my mother’s table, I’ve found a love for all that’s sweet, savory and bursting with character, which elegantly intertwines within this recipe I often come back to – the Boysenberry Cheesecake.
The Story of my Cheesecake Love
The story of how I fell for this fruity delight is intertwined with my heritage and personal experiences. All traces back to my childhood, when dessert was always the most exciting course. For as long as I can remember, cheesecake was always the king of the dessert table. And this Boysenberry Cheesecake, rich and decadent, yet somehow light and refreshing – pays homage to the cheesecakes of my memories.
Health Benefits
The health benefits associated with the Boysenberry Cheesecake cannot be overlooked. Boysenberries, similar to other berries, are known to be a good source of antioxidants which may aid with overall health and well-being. Combined with the use of all-purpose flour instead of refined white flour, it boosts the nutritional intake of this somewhat indulgent dessert.
Some argue that cream cheese has a bad reputation, but when eaten in moderation, it is a great source of Vitamin A, B2 and B12. Of course, the key word here is ‘moderation’. This Boysenberry Cheesecake recipe is ideally meant for sharing amongst your loved ones!
Gourmet Pairings
This cheesecake harmonizes with a variety of dishes. It’s particularly delightful after a savory main course of roasted chicken or grilled fish, offering a sweet, creamy contrast. Alternatively, pair it with traditional Spanish tapas for a playful combination of sweet and savory. Think of it as the final curtain call after a performance of diverse flavors.
If you’re feeling adventurous, why not serve it with a homemade Cuban coffee? The rich, sweet and bitter notes of the coffee will provide an exciting contrast to the sweetness of the cake.
All in all, the Boysenberry Cheesecake recipe is a blend of familiar comfort and exciting novelty. The enticing mix of flavors not only reflects my culinary background and personal experiences but also celebrates how food can tell a story of who we are. I hope you love it just as much as I do.
What You’ll Need
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 3 (8-ounce) packs of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- 1/4 cup of all-purpose flour
- 1 (21-ounce) can of boysenberry pie filling
Method
Step One
Preheat your oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press this mixture evenly into the bottom of a 9 inch springform pan to form the crust.
Step Two
In a large bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract. Beat this mixture until it’s smooth and creamy.
Step Three
Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
Step Four
Blend in the sour cream and flour until just combined. Pour this cream cheese mixture over the crust in the springform pan.
Step Five
Bake in the preheated oven for 1 hour, or until the center of the cheesecake is set and doesn’t jiggle when the pan is gently shaken. Remove the cheesecake from the oven and let it cool in the pan on a wire rack.
Step Six
Once the cheesecake is completely cooled, spread the boysenberry pie filling evenly over the top. Place the cheesecake in the refrigerator and chill for at least 4 hours, or overnight, before serving.
