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Boysenberry And Vanilla Cheesecake Recipe

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Boysenberry And Vanilla Cheesecake
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Ingredients
8
Count
Nutrition
4861
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling.
  2. Preheat oven to 325 degrees.
  3. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside.
  4. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the Boysenberry puree, mix well.
  5. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form.
  6. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't overmix the filling.
  7. Pour alternating plain mixture and Boysenberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead.
  8. Yield: 16 slices
  9. Note: To make Boysenberry puree, take 1 pint of fresh or frozen Boysenberries, process very fine in a food processor, and strain through a very fine sieve.
  10. Note: If your springform pan has lost some of its spring, cover the bottom and halfway up the sides with foil to prevent any leaking batter from landing on the bottom of your oven and burning.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4861.24 Kcal (20353 kJ)
Calories from fat 2837.68 Kcal
% Daily Value*
Total Fat 315.3g 485%
Cholesterol 2140.66mg 714%
Sodium 4241.36mg 177%
Potassium 2481.5mg 53%
Total Carbs 403.54g 135%
Sugars 290.31g 1161%
Dietary Fiber 5.1g 20%
Protein 122.08g 244%
Vitamin C 2.3mg 4%
Iron 13.8mg 77%
Calcium 1247.5mg 125%
Amount Per 100 g
Calories 265.52 Kcal (1112 kJ)
Calories from fat 154.99 Kcal
% Daily Value*
Total Fat 17.22g 485%
Cholesterol 116.92mg 714%
Sodium 231.66mg 177%
Potassium 135.54mg 53%
Total Carbs 22.04g 135%
Sugars 15.86g 1161%
Dietary Fiber 0.28g 20%
Protein 6.67g 244%
Vitamin C 0.1mg 4%
Iron 0.8mg 77%
Calcium 68.1mg 125%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 122.7
    Points
  • 136
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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