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Boysenberry Cheesecake Recipe


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     Boysenberry Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12 slices

1 C wine biscuits
1/3 C chocolate chips
2/3 C finely chopped pecans (optional, increase biscuit crumbs if not)
75g butter, melted
250g cream cheese
425g tin boysenberries
300ml cream, whipped
1/2 C sugar
1/4 C boysenberry juice from tin
1 T gelatine dissolved in 1/4 C boiling water

Crush biscuits finely. Mix with other base ingredients. Press into 20cm spring form tin. Refrigerate 20-30mins.
Blend cream cheese and sugar until smooth. Add boysenberry juice and mix. Add cream and fold until combined. Add dissolved, cooled gelatine mix. Stir in boysenberries. Pour onto base. Refrigerate (preferably overnight).

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