Page 25 - Boardwalk Meander_Issue_4_2022

RECIPE

NEW YORK-STYLE CHEESECAKE WITH

ROASTED RASPBERRY COULIS
By Grace Stevens
A 900g full cream cream cheese, at room on medium speed until just
baked cheesecake is the ultimate Filling
smooth, about 1 minute. Add
crowd pleaser and a real
classic. The roasted raspberry
salt. Beat on low speed until just
coulis takes it up a notch, adding temperature the lemon zest, lemon juice, and
• 400g castor sugar
indulgence and a much-needed tang • 45ml flour combined. Add the eggs, one at
that cuts through the rich body of the • Zest of one lemon a time, mixing on low speed until
cheesecake. • 10ml fresh lemon juice incorporated, scraping the bowl
• 2ml salt as necessary. Mix in the sour
Servings: 8 to 10 • 6 large eggs cream. Make sure the batter is

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

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Boardwalk Meander Estate Issue 4 · 2022