Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Boysenberry Cheesecake
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- #106640
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 cups plain sweet biscuit crumbs
1 package (4.25 ounce size) butter, melted
1 package (8.75 ounce size) cream cheese
1 can (14 ounce size) sweetened condensed milk
2 teaspoons plain gelatin
1/3 cup lemon juice
1 tablespoon water
1/2 cup thickened cream
1 can (14.75 ounce size) boysenberries in syrup (other berries can be substituted for boysenberries)
3 teaspoons plain gelatin
1/4 cup water
extra thickened cream
extra berries
directions
Combine biscuit crumbs and butter in bowl, press over base and side of 8" springform, refrigerate while preparing filling.
To make cheese filling, beat cream cheese until creamy, gradually beat in condensed milk.
Sprinkle gelatin over combined lemon juice and water in small bowl. Stand bowl in pan of simmering water, stir until gelatin is dissolved. Cool slightly. Quickly stir gelatin mixture into cream cheese mixture, stir in cream. Mix well.
To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds.
Sprinkle gelatin over water in cup, stand cup in pan of simmering water, stir until dissolved. Quickly stir gelatin mixture into boysenberry mixture. Mix well.
Pour half of cheese filling into biscuit base, refrigerate for 1 hour. Pour half or berry filling over cheese filling, refrigerate for 1 hour.
Spread remaining cheese filling over berry filling, refrigerate for 1 hour. Top with remaining berry filling, refrigerate for several hours, or until firm. Decorate with extra cream and berries, if desired.
added by
lazyolivia
nutrition data
Nutritional data has not been calculated yet.
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