Filling: ½ cup hot water 1 tbsp gelatine 250g cream cheese ¾ cup sugar 300ml cream (whipped) 425g can boysenberries (drained but keep juice) • Sprinkle gelatine over hot water and dissolve. • Beat cream cheese, sugar until smooth. • Add gelatine to cream cheese mix. • Beat. • Fold in whipped cream. • Fold in boysenberries. • Spread onto base.
Topping: 1 tbsp cornflour ¾ cup boysenberry syrup Few drops vanilla essence • Put cornflour into pot. • Gradually stir in boysenberry syrup until boiling. • Remove from heat, add essence. • Cool slightly spread over cheesecake.
245sam,
Aug 24, 4:12am
mobler, do you have a particular flavour preference for the cheesecake? Here's the recipe from my very first attempt - a very successful one! - at making a cheesecake... . .
HEAVENLY CHEESECAKE - always popular whenever I make it so I hope you will enjoy it too. Crumb Crust: 1 packet plain biscuits (crushed) 170g butter, melted
Combine the biscuits and butter, then spread evenly into a 22·5cm (9”) springform tin and up the sides. Chill while preparing the Filling: 1 tbsp gelatine 250g cream cheese ¾ cup sugar 3 eggs ¼ cup each of water, lemon juice and milk pinch salt
Blend the gelatine with the water and lemon juice, then set it aside. Combine the cream cheese, ½ cup sugar, beaten egg yolks, milk and salt. Cook over simmering water for 10 minutes, then blend in the gelatine mixture. Cool the mixture. Beat 3 egg whites, gradually adding the remaining ¼ cup sugar, until soft peaks form. Fold this into cheese mixture and pour the filling carefully into crumb crust. Refrigerate. If desired, pile whipped cream on top and serve as a dessert or as a cake with coffee. This is nicest at least 1 day old, and freezes well too. :-))
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