Boysenberry Chocolate Cheesecake Bon Appetit Recipe

Name: Boysenberry Chocolate Cheesecake Bon Appetit Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (-- 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

Servings: persons

(-- 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

1
Crust: Position rack in center of oven and preheat to 350 degrees.
2
Butter 9 inch diameter springform pan with 2 3/4 inch high sides.
3
Grind cookies in processor.
4
Add in butter and sugar an blend till moist crumbs form.
5
Press onto bottom and 2 1/4 inches up sides of pan.
6
Filling: Using electric mixer, beat cream cheese in a larger bowl till smooth.
7
Add in sugar, chocolate, and liqueur and beat till well blended.
8
Add in Large eggs 1 at a time, beating each addition just till combined.
9
Fold in cream.
10
Pour filling into crust lined pan.
11
bake till filling is almost set but center still moves slightly when pan is shaken (about 55 min).
12
Transfer to rack.
13
To Serve: Serve cheesecake with Boysenberry sauce and additional berries separately.
14
use a bought pie crust, this recipe makes sufficient filling for two pies.
15
When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad.
16
Chocolate Boysenberry Cheesecake with Boysenberry sauce.
17
It doesn't get much better folks.
18
I would venture to say which this definitely makes the list of the best 10 desserts I have ever had.
19
There was a hush as we started to bite into the cheesecake.
20
A few moans, and then I couldn't bear the thought of not having the recipe, any longer.
21
Here it is, as it appears in the Jan. issue of Bon Appetit.
22
Enjoy!

1473

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: (-- Crust--), 1 x 9 oz package chocolate wafer cookies, 6 Tbsp. (3/4 stick) unsalted butter, melted, 2 tsp Sugar (--Filling--), and more.

Yes, Boysenberry Chocolate Cheesecake Bon Appetit Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!