New York Cheesecake Recipe
our seasonal farm coulis – chantilly cream
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Ingredients
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Crust
Cheesecake Filling
Chantilly Cream
Farm Coulis
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Cheesecake Filling
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and sour cream, mix until well combined. Add vanilla extract and flour; mix thoroughly. Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.
Chantilly Cream
- 4
Prepare Chantilly Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Refrigerate until ready to serve.
Farm Coulis
- 5
Make the Coulis
In a saucepan over medium heat, combine seasonal berries, granulated sugar, and lemon juice. Cook for 5-7 minutes, mashing the berries until they release their juices. Strain the mixture through a fine sieve to remove seeds, then let it cool.
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