Cheesecake Recipe
Cheesecake with Red Berry Coulis
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Ingredients
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Crust
Cheesecake Filling
Red Berry Coulis
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add in the granulated sugar and mix until fully combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and free of lumps.
- 5
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 6
Bake the Cheesecake
Bake in the oven at 350°F (175°C) for 45-50 minutes, or until the filling is set and the edges are lightly golden. The center should still have a slight jiggle.
- 7
Cool Down
Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Red Berry Coulis Preparation
- 8
Cook the Coulis
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the berries have softened and the mixture has thickened.
- 9
Blend the Coulis
Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or a regular blender.
- 10
Strain (optional)
For a smoother coulis, strain the mixture through a fine mesh sieve to remove the seeds and pulp. Allow to cool completely.
Serving
- 11
Serve the Cheesecake
Slice the chilled cheesecake and serve it with the red berry coulis drizzled on top.
