Page 43 - Silver Lakes_Issue 10_2022

RECIPE

NEW YORK-STYLE CHEESECAKE WITH

ROASTED RASPBERRY COULIS

By Grace Stevens

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

INTRAMUROS NOVEMBER 2022 | 41