Cheesecake with Boysenberry

& Port Dessert Sauce


¾ packet crushed wholemeal biscuits
75g butter, melted

2 Tbsps gelatine
4 Tbsps water
2 eggs, separated
½ cup sugar
½ cup milk
150g cream cheese
½ cup HannaBerryFarm boysenberry &
port dessert sauce

Crush biscuits. Melt butter, add crumbs and mix well, then press into a spring base cake tin
and refrigerate. Add gelatine to water. Leave to stand for 5 minutes. In double boiler or
basin mix egg yolks, half sugar and milk. Stir over hot water until custard coats spoon, add
gelatine and stir until dissolved. Allow mixture to cool. Add HannaBerryFarm boysenberry &
port dessert sauce. Beat cream cheese until soft then gradually add cooled custard. Beat egg
whites and sugar until stiff then fold into setting custard mixture. Pour into biscuit crust and
set in refrigerator. Decorate with yoghurt or whipped cream and drizzle with boysenberry &
port dessert sauce.

Cheesecake with Boysenberry.pdf Cheesecake with Boysenberry.pdf
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