Baked Raspberry Cheesecake Coulis (Print Version)
# Ingredients:
→ Biscuit Base
01 -
250 g plain sweet biscuits
02 -
90 g unsalted butter, melted
03 -
Zest of 1 lemon
→ Cheesecake Filling
04 -
500 g cream cheese, at room temperature
05 -
250 g frozen raspberries
06 -
250 ml double cream
07 -
250 g caster sugar
08 -
Juice of 1 lemon
09 -
1 teaspoon vanilla extract
10 -
4 large eggs
→ Raspberry Coulis
11 -
250 g frozen raspberries
12 -
70 g caster sugar
13 -
Juice of ½ lemon
# Instructions:
01 -
Preheat oven to 150°C (fan bake). Line a 23 cm round cake tin with baking paper.
02 -
Process the biscuits in a food processor until finely ground. Combine crumbs with melted butter and lemon zest. Press firmly into the prepared tin using the back of a spoon. Refrigerate while preparing the filling.
03 -
In a stand mixer, beat cream cheese and caster sugar until smooth. Add double cream, lemon juice, and vanilla extract. Blend until combined. Add eggs one at a time, mixing thoroughly after each addition.
04 -
Remove cake tin from refrigerator. Place on a baking tray. Gently fold 250 g frozen raspberries into the filling. Pour mixture over biscuit base and smooth the surface.
05 -
Bake for 1 hour. The centre should remain slightly wobbly. Turn oven off and allow the cheesecake to cool in oven with the door ajar. Once cooled to room temperature, refrigerate for at least 2 hours or overnight.
06 -
In a small saucepan, combine 250 g frozen raspberries, 70 g caster sugar, and juice of half a lemon. Simmer for several minutes until raspberries release juice and sugar dissolves. Whisk until smooth, then chill before serving.
07 -
Slice chilled cheesecake. Serve with whipped cream or Greek yoghurt and top with raspberry coulis.
# Notes:
01 -
If the cheesecake appears wobbly after baking, it will continue to set while cooling and in the refrigerator.
02 -
For best texture and clean slices, chill cheesecake overnight before cutting.