Serves: 9
Total Calories: 616
Crust:
Put all ingredients in a bowl and blend with a fork or pulse 8–10 times in a food processor. Put mixture in an 11-inch springform pan and pat crust into bottom and sides of pan. Chill crust in refrigerator while preparing filling.
Filling:
Preheat oven to 375°. Using a mixer, blend cream cheese, sugar, and eggs together until smooth. Run berries through a food mill or purée them in a blender or food processor and push them through a sieve to remove seeds.
Layer half the cheese mixture over crust, then spread on all the puréed berries. Carefully add remaining cheese filling over berries and cut through batter with a knife, using a circular motion, to create swirls. Bake for 45–50 minutes. Remove from oven and let cool to room temperature. Chill in refrigerator for 3–4 hours before serving.
This Boysenberry Swirl Cheesecake with a Hazelnut Crust recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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