Baked Cheesecake with Raspberry and Boysenberry Compote

Light Fluffy Cheesecake with Raspberry and Boysenberry Compote

I have always been a huge fan of cheesecake and have never said no to anyone either making one at home or bringing one over when hosting a barbecue. Even being a huge cheesecake advocate I have never made one myself. That is until I came across this post at The Country Contessa by fellow food blogger Rachel and thought to myself “yes, I can do that”.

I am pleased to report that my first attempt at baking a cheesecake was a success, evidence has been provided in the form of photographic evidence.

I’ll put it out there right now that I did bake this bad boy in the oven, as it was my first attempt I thought better do it in the oven before giving it a crack in the Weber. Don’t worry though, I will certainly be baking one in the Weber soon.

I substituted using graham crackers for the base in favour of local favourites Arnott’s Milk Chocolate Digestives as I have no idea what a graham cracker is nor where to get any from and secondly, I was sure that the Digestives would make a beautiful chocolatey base.

The second change I made was using a jar of Raspberry & Boysenberry Compote by the Dollop Kitchen instead of making the sauce from frozen raspberries as Rachel has. I’m happy to say that this choice came out a winner. The Dollop Kitchen make a fine compote. I’m always a fan of sourcing locally made products if I cannot make them myself.

Raspberry & Boysenberry Compote

Check out how I made mine below, check out The Country Contessa for the original.

Baked Cheesecake with Raspberry and Boysenberry Compote
 
Prep time
Cook time
Total time
 
A quick and easy cheesecake drizzled with a raspberry and boysenberry compote, heaven in your mouth. Bake this today! Inspired by the Country Contessa
Author:
Recipe type: Desert
Cuisine: Desert
Ingredients
For the crust:
  • 1x 200g packet Arnott's Milk Chocolate Digestives
  • ¼ cup finely chopped walnuts
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ½ cup butter, melted
For the Filling:
  • 3x 250g Anchor Cream Cheese Original
  • 1 cup sugar
  • 2 tablespoons white flour
  • 1 teaspoon vanilla essence
  • ¼ cup blue top milk
  • 3 eggs at room temperature (free range)
For the sauce:
  • 1 jar Dollop Kitchen Raspberry & Boysenberry Compote
Instructions
  1. Heat the oven to 190°C
  2. Blitz the digestives, walnuts, sugar. cinnamon and the butter in a food processor
  3. Grease a 20cm springform cake tray and add the base mixture and press down so that you have a flat even surface
  4. In a KitchenAid mixer or similar, mix the cream cheese, vanilla essence, milk, flour and eggs until they are nicely combined and smooth (no lumps)
  5. Pour the filling mixture over the base in the cake tray and bake for 45 minutes
  6. Once baked, turn off the oven and allow cheesecake to cool down with the oven before refrigerating
To Serve
  1. Either drizzle the compote over the entire cake before slicing or slice and drizzle over individual portions before serving
  2. Enjoy this delicious desert at your barbecue

 

Cheesecake with Raspberry and Boysenberry Compote

Keep up to date, SUBSCRIBE to my email list

4 comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Anne|Craving Something Healthy · March 21, 2014

    Cheesecake is one of my favorite “food groups”! Pinned this and can’t wait to try it. I love that you don’t know graham crackers. They’re such as staple for all ages in the US – I’ll bet your chocolate digestives are actually much tastier!

    • Scott · March 21, 2014

      Cheesecake is a wonderful food group, totally agree 😀

      Digestives are a malt base biscuit or “cookie” with a chocolate top – perfect for cheesecake bases.

      Can’t wait to give this another crack in the Weber.

  2. Kathi @ laughingspatula.com · March 21, 2014

    I am just so excited that you posted Rachel’s recipe! You both did a wonderful job…way to partner up fellow FBP family!
    Kathi

    • Scott · March 21, 2014

      I had such a wonderful experience baking this that I couldn’t help but share 🙂