Cheesecake Recipe
Rich and creamy cheesecake served with fruit coulis.
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Ingredients
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Crust
Cheesecake Filling
Fruit Coulis
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 2
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Then add the sour cream, vanilla extract, and mix until fully incorporated.
- 4
Add the eggs
Add the eggs one at a time, mixing well after each addition. Make sure not to overmix; just blend until smooth.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 6
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
- 7
Cool the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Fruit Coulis
- 8
Prepare the coulis
In a saucepan over medium heat, combine the berries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
- 9
Blend and strain
Remove the coulis from heat and let it cool slightly. If desired, blend until smooth and strain through a fine mesh sieve to remove seeds.
- 10
Serve
Serve the chilled cheesecake with the fruit coulis drizzled on top or on the side.