Cheesecake Recipe
Classic cheesecake served with berry coulis.
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Ingredients
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Crust
Cheesecake Filling
Berry Coulis
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it in tightly. Bake for 8-10 minutes until lightly golden, then remove from oven and let cool.
Cheesecake Filling
- 3
Blend the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 4
Add sugar and sour cream
Gradually add the sugar and sour cream, mixing until well blended. Scrape down the sides of the bowl as needed.
- 5
Incorporate vanilla and eggs
Add the vanilla extract and mix. Then add the eggs, one at a time, mixing on low speed until just combined.
- 6
Finish the filling
Add the all-purpose flour and mix until just incorporated. Pour the filling over the cooled crust in the springform pan.
- 7
Bake the cheesecake
Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 8
Chill
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Berry Coulis
- 9
Prepare the coulis
In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Stir occasionally until the berries break down and the mixture thickens, about 10-15 minutes.
- 10
Blend and strain
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove seeds if desired.
- 11
Chill the coulis
Refrigerate the coulis for at least 30 minutes before serving.