White Chocolate and Boysenberry Cheesecake

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Recipe Image



  • Base
  • 125g biscuits, crushed
  • 1/4 cup melted butter
  • Filling
  • 2 tablespoons gelatine powder
  • 1/2 cup hot water
  • 440g can boysenberries, drain off half the syrup
  • 250 g white chocolate
  • 500 g cream cheese
  • 1/2 cup natural yoghurt
  • 1/2 cup caster sugar



To make the base mix together crushed biscuits and butter and press in to pan with removable base, refrigerate utnil firm.

Sprinkle gelatine over hot water and warm  in the microwave to dissolve, stir half of this mix into the boysenberries.

Melt chocolate gently in the microwave. Place the cream cheese, yoghurt and sugar into a bowl, beat till smooth.  Beat in the melted chocolate with the remaining gelatine mix till smooth. Pour filling into the base.

Pour the boysenberry mix over and swirl into the cheesecake.  Refrigerate for 2 hours.

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3 thoughts on “White Chocolate and Boysenberry Cheesecake

  1. Found this rather good, doubled the base, worked nicely in a 23 inch cake tin. However I mixed all the Geletine in with the boysenberries and mixed them into the Creamcheese creating a pinky/purple cheese cake.

  2. I’ve made this recipe twice now and it’s been fantastic both times! I use the lowest fat cream cheese I can find and low fat yoghurt and it still tastes amazing!