Page 44 - Waterfall City_Issue 10_2022

Waterfall City Recipes

New York-Style
Cheesecake with

roasted Raspberry
Coulis

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

42 Waterfall City Issue 10 2022