New York Cheesecake with Raspberry Coulis
SPAR - Jun 6th, 09:24
A rich and creamy baked cheesecake heaped with a deep red, fresh raspberry sauce.
100g SPAR butter
2 packets (300 g) tennis or marie biscuits, crushed
4 tubs (920g) SPAR cream cheese
1 ¼ cup (250g) sugar
3 Tbsp (45 ml) flour
3 large eggs and 1 egg yolk
1 tub (250 ml) SPAR sour cream
11/2 tsp (7.5 ml) vanilla essence
1 packet (400g) SPAR frozen mixed berries
¾ cup (150g) sugar
1 Tbsp (15 ml) fresh lemon juice
1 punnet fresh raspberries
Preheat your oven to 180C.
Line and grease 23cm spring-form cake tin.
Melt the butter and stir into the crushed biscuits. Neatly press the biscuits onto the base and up the sides of the tin and bake for 10 minutes. Allow to cool while preparing the filling.
Preheat your oven to 230 C.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the cream cheese until fluffy, add the sugar and flour and continue beating for another 3 minutes.
Add the eggs and yolk, one at a time, remembering to scrape down the sides of bowl after each addition.
Stir in the sour cream and vanilla essence.
Pour the batter into the prepared tin. Bake for 10 minutes.
Reduce the heat to 110 C and bake for further 30 minutes.
Turn off the oven and slightly open the door and let the cheesecake cool completely in the oven, about 2 hours.
Combine the frozen raspberries, sugar and lemon juice in a saucepan set over moderate heat.
Cook, stirring often until the raspberries have broken down.
Taste and add more sugar or lemon juice to taste.
Pass the sauce through a sieve to remove the seeds, if desired.
Allow to cool completely. Spoon the raspberry coulis over the top of the cheesecake, then decorate with fresh raspberries to serve.
Hints & Tips
Allowing the cheesecake to cool down slowly is essential. Bake your cheesecake 1-3 days before your event and store it refrigerated in a sealed container, then add the fresh berries only before serving. The raspberry coulis is equally delicious over pancakes, ice cream or other desserts. Store in a sealed jar in the refrigerator for up to 3 weeks.
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