Raspberry Donut Cheesecake Recipe
with berry coulis and whipped cream
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Ingredients
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Crust
Cheesecake Filling
Berry Coulis
Whipped Cream
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Remove and let cool.
Cheesecake Preparation
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar and continue to beat until well combined. Mix in vanilla extract and sour cream until smooth. Add eggs one at a time, mixing well after each addition. Gently fold in raspberry puree until evenly distributed.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes or until the center is set and slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Coulis Preparation
- 4
Make the Berry Coulis
In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Bring to a simmer and cook for about 10 minutes, stirring occasionally until the raspberries break down. Remove from heat and strain through a fine-mesh sieve to remove seeds. Let cool.
Whipped Cream Preparation
- 5
Prepare the Whipped Cream
In a mixing bowl, beat the heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract. Continue to beat until soft peaks form.
Serving
- 6
Serve the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Serve slices drizzled with raspberry coulis and topped with whipped cream.