Knotts Berry Farm Boysenberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Shoot the first time I ever tasted a boysenberry was at Knotts Berry Farm, and it was the best darn berry I ever tasted. Thusly, I became hooked on boysenberries ever since. Ingredients:
pie crust |
18 graham crackers, rolled (1 1/2 c.) |
1/4 c. sugar |
5 tbsp. melted butter |
preheat oven to 350 degrees. mix ingredients and pat into bottom and 1/3 up the sides of a 9 inch springform pan. bake 20 minutes. let cool 15 minutes. |
filling |
3 (8 oz.) pkgs. softened cream cheese |
1/2 tsp. grated lemon peel |
1/4 tsp. vanilla |
1 c. sugar |
2 tbsp. flour |
1/4 tsp. salt |
4 eggs |
3/4 c. whipping cream |
1 (16 oz.) jar knott's boysenberry preserves |
Directions:
1. Pie Crust:
2. Preheat oven to 350 degrees.
3. Mix ingredients and pat into bottom and 1/3 up the sides of a 9 inch springform pan.
4. Bake 20 minutes. Let cool 15 minutes.
5. Filling:
6. Beat cream cheese until creamy. Mix in lemon peel and vanilla. In separate bowl combine sugar, flour and salt. Add gradually to cream cheese mixture. Add eggs one at a time beating after each addition just until blended. Stir in whipping cream.
7. Pour all but 1/2 cup cheese filling into already baked crust. Mix 2 tablespoons preserves with remaining 1/2 cup filling and slowly drizzle back and forth across top of cheesecake. Using a blunt knife, gently weave through batter of cheesecake to make a ribbon pattern.
8. Bake at 350 degrees for 65-70 minutes. Remove and let cool 30 minutes. Stir remaining preserves and spread evenly over cheesecake. Refrigerate.
9.
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