Page 24 - FWG_Issue 9_2022

Recipe

New York-Style

Cheesecake with

roasted Raspberry Coulis

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

Fourways Gardens • 22 • October 2022