Page 15 - IFV_Issue 10_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 heavy-duty aluminium foil, covering pan. Pour the batter on top of the
Crust the underside and extending all the crust. Pour the boiling water into the
• 150g crushed Tennis or Marie biscuits way to the top so there are no seams large roasting pan to come about ¾
• 70g unsalted butter, melted on the bottom or sides of the pan. up the side of the cake pan.
• 30ml sugar Repeat with another sheet of foil. 7. Bake until the cake is just set,
• 1ml salt Spray the inside of the pan with non- 1 hour and 30 minutes to 1 hour
stick cooking spray. and 45 minutes. (The centre should
Filling 2. In a medium bowl, combine the wobble just a bit when the pan is
• 900g cream cheese (full cream), at Tennis or Marie biscuit crumbs, nudged; it will continue to cook as it
room temperature melted butter, sugar, and salt. Stir cools).
• 400g castor sugar until well combined. Press the 8. Carefully remove the roasting pan
• 45ml flour crumbs into an even layer on the from the oven and set it on a wire
• Zest of one lemon bottom of the prepared pan. Bake rack. Cool the cheesecake in the water
• 10ml fresh lemon juice the crust for 10 minutes. Remove the bath until the water is just warm,
• 2ml salt pan from the oven and set aside. about 45 minutes. Remove the spring
• 6 large eggs 3. Reduce the oven temperature to form pan from the water bath and
• 120g sour cream 160°C (130°C fan). Boil the kettle. discard the foil. If necessary, run a
thin-bladed knife around the edge of
24cm spring form pan; heavy-duty Filling the cake to make sure it’s not sticking
aluminium foil; roasting pan big enough 4. In the bowl of an electric mixer fitted to the sides (which can cause cracks as
in which to place spring form pan. with the paddle attachment, beat it cools), then cover with plastic wrap
the cream cheese, sugar, and flour and transfer to the refrigerator to cool
Topping together on medium speed until just for at least 8 hours or overnight.
Roasted Berry Coulis (make before smooth, about 1 minute.
starting the cheesecake) 5. Add the lemon zest, lemon juice, To make the Berry Coulis:
• 450g berries and salt. Beat on low speed until Place all ingredients in a roasting dish
• 10ml castor sugar just combined. Add the eggs, one and roast at 180°C for 20 to 25 minutes.
• 3ml vanilla extract at a time, mixing on low speed until Strain through a sieve and set aside.
incorporated, scraping the bowl as For serving: Slice with a sharp knife,
METHOD necessary. Mix in the sour cream. wiping the knife clean between slices.
Crust Make sure the batter is uniform but Serve with berry coulis.
1. Preheat the oven to 180°C and set do not over-mix. Storing: The cheesecake can be stored
an oven rack in the lower middle 6. Check to make sure your oven has in the spring form pan in the fridge,
position. Wrap a 23 or 25cm spring cooled to 160°C (130°C). Set the tightly covered with plastic wrap, for up
form pan with one large piece of cheesecake pan in the large roasting to three days ahead of the serving time.

The Villager • Issue 10 2022 • 13