New York Style / Raspberry Coulis / Creme Anglaise Recipe
Cheesecake
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Ingredients
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Cheesecake
Raspberry Coulis
Creme Anglaise
Method
Cheesecake
- 1
Prepare the crust
Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the cheesecake filling
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing well. Add eggs one at a time, mixing until just combined after each addition.
- 3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the center is set. 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.
Raspberry Coulis
- 4
Prepare the coulis
In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 10 minutes until the raspberries break down and the sugar dissolves. Puree the mixture in a blender and strain through a fine mesh sieve to remove seeds. Let cool.
Creme Anglaise
- 5
Make the custard
In a saucepan, heat heavy cream and vanilla bean (split and scraped) over medium heat until just simmering. In a separate bowl, whisk egg yolks and sugar together. Gradually add the hot cream to the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Strain and cool.
