Spring has finally arrived! The 2018-19 winter sure was intense here in the states but as the old saying goes, “ in like a lion, out like a lamb” I couldn’t be happier for brighter days. To stay in step with the change up, I thought I’d make a fruity cheesecake instead of following my cake tendencies.
My original cheesecake recipe has been a family favorite for many years, I’ve even modified the recipe for cookie butter because my son requests it often for his birthday. Until most recently, I’ve stayed away from fruit flavored cheesecakes. Don’t get me wrong, I love them, but I couldn’t quite figure out how to get the right textures with the seeds and all. I tried many different recipes but my texture sensitives just weren’t really liking the final outcome to all of my experimental recipes, until now.
Amoretti products are a must have for bakers who use a wide variety of flavors in their desserts. The Artisan berry flavors were the real hero when it came to making more versatile cheesecakes without the gritty or seedy textures . Although I’m not growing fruit in my backyard nor are the berries quite sweet enough on the produce shelf, that isn’t stopping my from mixing up something extra special.
Maybe you aren’t too familiar with boysenberries, I wasn’t until like a week ago but I have been kicking myself every since the first taste. Boysenberries as so GOOD!!! I let my dislike of blackberries and blueberries weigh heavily on how open I was to even trying a boysenberry. I tastes much like a raspberry but way better. I guess I’m still trying to find the words to do the boysenberry justice, but I digress.
If you are somewhat new to baking, this cheesecake is a great treat for any beginner, the mixing processes aren’t complex or difficult to understand. This recipe also bakes up 2 cheesecakes, if you find yourself unfamiliar with how to marble ingredient, you have 2 cheesecakes to practice on! A few years, ago I baked 400 cheesecakes for a fundraiser ( in one night) so I had extra hands to help and they weren’t bakers but they did a fabulous job! I have no doubt in my mind that any beginner can recreate this recipe and make it amazing, are you ready? Well, let’s get to it!
Digital scale and measuring cups
(1) Spring-form pan
Stand mixer or hand mixer fitted with paddle attachment
Roasting pan ( for water bath)
20 ounces (2.5 cups) graham cracker crumbs
2 Tablespoons granulated sugar
6 ounces melted butter
Non stick baking spray ( I prefer Bakers Joy)
1 ounce French Vanilla syrup
(4) 8 ounce packages of cream cheese
3 Tablespoons flour
12 ounces (1.5 c) granulated sugar
5 large eggs
8 ounces sour cream
1 Tablespoon vanilla
1 Tablespoon lemon juice
Just as with pie, cheesecake crust should be prepared and par baked before adding the filling to avoid the dreaded soggy bottom. I made my crust extra special by adding in french vanilla syrup and the smell, oh, the smell. The crust smelled so delightful while it was briefly baking. As my kiddos were doing their own thing around the house, each one of them either opened their bedroom door or came into the kitchen to start a conversation and just savor that crust in anticipation of the final cheesecake that was an hour away from enjoying.
To make sure that your cheesecake bakes evenly, it is best to bake it in a water bath. After the crust has been baked to perfection, wrap your pan with aluminum foil. I did this twice just to make sure there weren’t any unwrapped places that water could seep in and ruin my hard work.
For the Crust
Preheat oven to 325 F and spray spring form pan with non stick spray, set aside until ready to use
Melt butter while crushing graham crackers and measuring out ingredients.
In a small kitchen bowl, mix together graham cracker crumbs, sugar, butter and french vanilla syrup until moist and mold-able.
Firmly press graham cracker into pan
Place pan in oven on top shelf and bake crust for 7 minutes. Remove from oven and set aside to cool.
When fully cooled, wrap pan twice with aluminum foil so it is prepared for cooking in water bath
For the Cheesecake Filling
Cream sugar, flour and cream cheese in mixer on medium until light and fluffy.
One at a time, add in each egg until fully incorporated.
On low, add sour cream, lemon juice and vanilla until well combined.
Add cheesecake mixture into baked crust.
Dip a teaspoon into Artisan Boysenberry and add dollops to the top of your cheesecake. With a table knife, drag it through your mixture to marble the flavoring throughout.
Place spring for pan into roasting pan and pour water into roasting pan to cover the bottom, it doesn’t need to be high
Place in oven and bake for an hour at 325. Make sure to remove cheesecake from the oven before the center looks fully done. Cheesecake should be slightly wobbly.
Cool in refrigerator for 30 minutes before slicing so cheesecake can set up.
Garnish with berries or whipped cream and enjoy!
This boysenberry cheesecake has become a quick favorite here at the Big Laugh Kitchen, easy to put together and full of flavor. Using Amoretti makes this lovely dessert enjoyable year round