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Boysenberry Chocolate Cheesecake Bon Appetit Recipe

(-- Crust--)
1 x 9 oz package chocolate wafer cookies
6 Tbsp. (3/4 stick) unsalted butter, melted
2 tsp Sugar (--Filling--)
1 1/2 lb Cream cheese, room temperature
1/2 c. Sugar
6 ounce Bittersweet or possibly semi sweet chocolate, minced, melted
1/2 c. Boysenberry liqueur (suggest Chambord)
4 lrg Large eggs
1/2 c. Whipping cream
2 c. Fresh Boysenberries


Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. Add in butter and sugar an blend till moist crumbs form. Press onto bottom and 2 1/4 inches up sides of pan. Filling: Using electric mixer, beat cream cheese in a larger bowl till smooth. Add in sugar, chocolate, and liqueur and beat till well blended. Add in Large eggs 1 at a time, beating each addition just till combined. Fold in cream. Pour filling into crust lined pan. bake till filling is almost set but center still moves slightly when pan is shaken (about 55 min). Transfer to rack. To Serve: Serve cheesecake with Boysenberry sauce and additional berries separately. use a bought pie crust, this recipe makes sufficient filling for two pies. When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad. Chocolate Boysenberry Cheesecake with Boysenberry sauce. It doesn't get much better folks. I would venture to say which this definitely makes the list of the best 10 desserts I have ever had. There was a hush as we started to bite into the cheesecake. A few moans, and then I couldn't bear the thought of not having the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon Appetit. Enjoy!

Source: cookeatshare.com