So last week, I decided I wanted to make a cheesecake for the weekend because 1) my parents had people coming over and dessert is always a good way to end a night of good food and 2) I could. I followed my mums recipe that she has used since she was my age, and this how it goes :)
You will need:
Crust
- 230g of Sweet Biscuits
- 125g of Butter, Melted
Filling
- 750g of Cream Cheese
- 4 Eggs
- 1 cup of Sugar
- 1 dessert spoon of Lemon Juice
- 1 teaspoon of Vanilla Essence
Raspberry Coulis
- 450g of Frozen Raspberries OR 350g fresh
- 7-8 tablespoons of Caster Sugar
- 1 tablespoon of Lemon Juice
- 1/4 cup of Water
Others
- 8" Spring-form Cake Tin
- Stick Mixer and Container
- Food Processor
- Fan Force Oven
- Strainer or Mesh Bag
Serves: 10-12 | Cooking: 25-35 minutes | Preparation: 1 hour
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Others
- 8" Spring-form Cake Tin
- Stick Mixer and Container
- Food Processor
- Fan Force Oven
- Strainer or Mesh Bag
Serves: 10-12 | Cooking: 25-35 minutes | Preparation: 1 hour
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Crust
- Measure out your biscuits, then place in a food processor and blitz till crumbed.
- Transfer into a bowl and pour over the melted butter, mixing with a fork till all combined.
- Lightly grease the cake tin, then place 1/3-1/2 of the mix onto the bottom of the tin and compress with a spoon or glass.
- With the rest of the mix, press onto the sides of the tin, 3/4 of the way up.
- Place tin in the fridge for 1 hour (or more) to cool and set.
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Filling
- Pre-heat a fan forced oven to 180*C (adjust for different ovens)
- Break 4 eggs into a food processor, and beat until thick.
- Once thick, gradually add the cup of sugar, small bits at a time.
- Cut the cream cheese into cubes and drop one cube at a time into mix while it is on.
- While adding cheese, add the lemon juice and vanilla essence in drops at a time.
- Once mixture is smooth, take the base tin out of the fridge and pour mixture into the tin.
- Place in the middle of the oven on a rack and let cook for 25-35 minutes.
- Once cooked, turn oven off, leave the door adjure and let the cake cool inside the oven. This will prevent the top splitting or the middle of the cake falling.
- Pre-heat a fan forced oven to 180*C (adjust for different ovens)
- Break 4 eggs into a food processor, and beat until thick.
- Once thick, gradually add the cup of sugar, small bits at a time.
- Cut the cream cheese into cubes and drop one cube at a time into mix while it is on.
- While adding cheese, add the lemon juice and vanilla essence in drops at a time.
- Once mixture is smooth, take the base tin out of the fridge and pour mixture into the tin.
- Place in the middle of the oven on a rack and let cook for 25-35 minutes.
- Once cooked, turn oven off, leave the door adjure and let the cake cool inside the oven. This will prevent the top splitting or the middle of the cake falling.
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Coulis
- Measure out your berries, sugar, water and lemon juice and place into a saucepan, and turn the heat on.
- Dissolve all the sugar and bring to a simmer for a few minutes, steering frequently.
- Transfer into a container that you can use a stick mixer in, and mix until the berries are all crushed.
- Place a bowl under a strainer or mesh bag, and pour your berry mix into it to remove most of the seeds, as they are not needed.
- Once strained, pour the coulis into a pouring jug and place in fridge to cool down.
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- Measure out your berries, sugar, water and lemon juice and place into a saucepan, and turn the heat on.
- Dissolve all the sugar and bring to a simmer for a few minutes, steering frequently.
- Transfer into a container that you can use a stick mixer in, and mix until the berries are all crushed.
- Place a bowl under a strainer or mesh bag, and pour your berry mix into it to remove most of the seeds, as they are not needed.
- Once strained, pour the coulis into a pouring jug and place in fridge to cool down.
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Once everything is cooked and cooled, time to cut the cake, pour some coulis on, plop some berries on top and eat up!! I hope you enjoyed with recipe and are inspired to make some cheese cake and coulis. Thanks for reading and visiting, comment below if you have any questions or comments, and see you next time!
xxx
xxx
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