Raspberry Cheesecake Coulis (Printable Version)
# What You'll Need:
→ Biscuit Base
01 -
Grated peel from one lemon
02 -
90 g unsalted butter, melted
03 -
250 g plain sweet biscuits
→ Cheesecake Filling
04 -
1 teaspoon vanilla extract
05 -
250 g caster sugar
06 -
500 g cream cheese, soft
07 -
Juice of 1 lemon
08 -
250 g frozen raspberries
09 -
4 large eggs
10 -
250 ml double cream
→ Raspberry Coulis
11 -
70 g caster sugar
12 -
Juice of half a lemon
13 -
250 g frozen raspberries
# How to Make It:
01 -
Cut the chilled cake. Spoon raspberry coulis over each piece. Add a dollop of Greek yoghurt or whipped cream if you like.
02 -
Toss raspberries, sugar, and lemon juice into a saucepan. Let it stew for a few minutes so the berries get juicy and the sugar vanishes. Whisk everything until it’s smooth and pop the mix in the fridge.
03 -
Put it in for one hour. The middle should still jiggle a bit. Turn the heat off, crack the oven door, and let it cool there. Once it’s totally cool, stash it in the fridge for a couple of hours or overnight.
04 -
Take the base out of the fridge and set the tin on a baking tray. Sneak in those raspberries by gently folding them into the creamy mix. Pour all of it onto the base and spread out the top until it’s even.
05 -
Whip cream cheese and sugar until it’s not lumpy. Throw in the double cream, lemon juice, and vanilla, then mix until smooth. Drop the eggs in one at a time, mixing well before adding the next.
06 -
Crush biscuits in a food processor. Stir with the lemon zest and melted butter till it’s all combined. Firmly press the lot into your lined tin with a spoon. Chill it while you sort out the filling.
07 -
Switch oven to 150°C fan. Line your 23 cm round tin with baking paper.
# Additional Tips:
01 -
If the cake wobbles in the middle after baking, don’t worry. It’ll keep firming up as it cools and while in the fridge.
02 -
For super-neat slices, it’s best to let the cake chill overnight before you cut into it.