Page 23 - Blue Valley_Issue 5_2022

RECIPES

New York-Style Cheesecake with
roasted Berry Coulis

A baked cheesecake is the ultimate crowd
pleaser and a real classic. The roasted berry
coulis takes it up a notch, adding indulgence
and a much-needed tang that cuts through the
rich body of the cheesecake.
Servings: 8 to 10
Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 25 minutes, plus at least
8 hours to cool
INGREDIENTS
Crust
• 150g crushed Tennis or Marie biscuits
• 70g unsalted butter, melted
• 30ml sugar
• 1ml salt
Filling
• 900g cream cheese (full cream), at room
temperature
• 400g castor sugar
• 45ml flour
• Zest of one lemon
• 10ml fresh lemon juice
• 2ml salt
• 6 large eggs
• 120g sour cream
24cm spring form pan; heavy-duty aluminium
foil; roasting pan big enough in which to place
spring form pan.
Topping
Roasted Berry Coulis (make before starting the
cheesecake)
• 450g berries
• 10ml castor sugar
• 3ml vanilla extract
METHOD
Crust
1. Preheat the oven to 180°C and set an oven
rack in the lower middle position. Wrap a 23 sugar, and flour together on medium speed cheesecake in the water bath until the water
or 25cm spring form pan with one large piece until just smooth, about 1 minute. is just warm, about 45 minutes. Remove the
of heavy-duty aluminium foil, covering the 5. Add the lemon zest, lemon juice, and salt. Beat spring form pan from the water bath and
underside and extending all the way to the on low speed until just combined. Add the discard the foil. If necessary, run a thin-bladed
top so there are no seams on the bottom or eggs, one at a time, mixing on low speed until knife around the edge of the cake to make
sides of the pan. Repeat with another sheet of incorporated, scraping the bowl as necessary. sure it’s not sticking to the sides (which can
foil. Spray the inside of the pan with non-stick Mix in the sour cream. Make sure the batter is cause cracks as it cools), then cover with
cooking spray. uniform but do not over-mix. plastic wrap and transfer to the refrigerator to
2. In a medium bowl, combine the Tennis or 6. Check to make sure your oven has cooled to cool for at least 8 hours or overnight.
Marie biscuit crumbs, melted butter, sugar, 160°C (130°C). Set the cheesecake pan in the
and salt. Stir until well combined. Press the large roasting pan. Pour the batter on top of TO MAKE THE BERRY COULIS:
crumbs into an even layer on the bottom the crust. Pour the boiling water into the large Place all ingredients in a roasting dish and roast
of the prepared pan. Bake the crust for 10 roasting pan to come about ¾ up the side of at 180°C for 20 to 25 minutes. Strain through a
minutes. Remove the pan from the oven and the cake pan. sieve and set aside.
set aside. 7. Bake until the cake is just set, 1 hour and For serving: Slice with a sharp knife, wiping
3. Reduce the oven temperature to 160°C (130°C 30 minutes to 1 hour and 45 minutes. (The the knife clean between slices. Serve with berry
fan). Boil the kettle. centre should wobble just a bit when the coulis.
pan is nudged; it will continue to cook as it Storing: The cheesecake can be stored in the
Filling cools). spring form pan in the fridge, tightly covered
4. In the bowl of an electric mixer fitted with the 8. Carefully remove the roasting pan from with plastic wrap, for up to three days ahead of
paddle attachment, beat the cream cheese, the oven and set it on a wire rack. Cool the the serving time.

BLUE VALLEY NEWS • Issue 5 2022• 21