Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup boysenberry jam
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and 1/4 cup of granulated sugar until combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
5. Pour the cheesecake batter over the cooled crust.
6. In a small saucepan, heat the boysenberry jam and heavy cream over medium heat until the jam is melted and the mixture is smooth.
7. Drop spoonfuls of the boysenberry mixture onto the cheesecake batter and swirl with a knife.
8. Bake the cheesecake for 50-60 minutes or until the center is set.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 44g
Saturated Fat: 25g
Cholesterol: 215mg
Sodium: 360mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 34g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Boysenberry jam can be substituted with raspberry or blackberry jam.
Variations:
- Use a different type of fruit jam for a different flavor.
- Add a layer of fresh boysenberries on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth batter.
- To prevent cracking, avoid overmixing the batter and do not overbake the cheesecake.
- Run a knife around the edge of the cheesecake before removing the springform pan to prevent sticking.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh boysenberries.
Garnishes:
Fresh boysenberries, whipped cream, or a drizzle of melted chocolate.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit topping.
- If the cheesecake is too soft, chill it in the refrigerator for a longer period of time.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all cooking utensils before preparing the recipe.
Food history:
Boysenberries were first cultivated in California in the 1920s by a man named Rudolph Boysen. They are a cross between a raspberry, blackberry, and loganberry.
Flavor profiles:
The boysenberry jam adds a sweet and slightly tart flavor to the creamy cheesecake.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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