Boysenberry Swirl Cheesecake with a Hazelnut Crust


Serves: 9
Total Calories: 616

Ingredients

Crust:
8 tablespoons (1/2 cup) butter, softened
1 cup all-purpose flour
1/2 cup finely ground, roasted hazelnut
1/2 cup sugar
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Filling:
3 (8-ounce) packages cream cheese, softened
2 cups sugar
3 eggs
1 1/2 cups fresh or frozen boysenberries (or any variety of blackberry or raspberry), thawed and drained

Directions:

Crust:
Put all ingredients in a bowl and blend with a fork or pulse 8–10 times in a food processor. Put mixture in an 11-inch springform pan and pat crust into bottom and sides of pan. Chill crust in refrigerator while preparing filling.

Filling:
Preheat oven to 375°. Using a mixer, blend cream cheese, sugar, and eggs together until smooth. Run berries through a food mill or purée them in a blender or food processor and push them through a sieve to remove seeds.

Layer half the cheese mixture over crust, then spread on all the puréed berries. Carefully add remaining cheese filling over berries and cut through batter with a knife, using a circular motion, to create swirls. Bake for 45–50 minutes. Remove from oven and let cool to room temperature. Chill in refrigerator for 3–4 hours before serving.

Nutritional Facts:

Serves: 9
Total Calories: 616
Calories from Fat: 338

This Boysenberry Swirl Cheesecake with a Hazelnut Crust recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.




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