Vanilla Cheesecake with Raspberry Coulis Recipe

Name: Vanilla Cheesecake with Raspberry Coulis
Total time: 240 min
Yield: 6
Ingredients: 150 g Digestive biscuits; 75 g Butter, melted; 600 g Cream cheese; 150 g Caster sugar; 2 tsp Vanilla extract; 3 Eggs; 200 g Raspberries; 100 g Icing sugar; 2 tbsp Lemon juice

A creamy vanilla cheesecake topped with a delightful raspberry coulis, perfect for any occasion.

medium

04:00

METHOD

Step 1.
Begin by preheating your oven to 160°C.
Step 2.
To make the crust, mix crushed digestive biscuits with melted butter until well combined. Press the mixture into the bottom of a springform pan and refrigerate for 30 minutes.
Step 3.
In a large bowl, beat together the cream cheese, caster sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
Step 4.
Pour the cream cheese mixture over the crust in the springform pan and smooth the top with a spatula.
Step 5.
Bake in the preheated oven for 50 minutes, or until the centre is nearly set. Turn off the oven and let the cheesecake cool inside for an hour with the door ajar.
Step 6.
Chill the cheesecake in the refrigerator for at least 2 hours, preferably overnight.
Step 7.
For the raspberry coulis, combine raspberries, icing sugar, and lemon juice in a saucepan over medium heat, stirring until the raspberries break down and the sauce thickens, about 10 minutes. Strain the sauce through a fine sieve to remove seeds.
Step 8.
Serve the chilled cheesecake with raspberry coulis drizzled on top.
Step 9.
Decorate with fresh raspberries if desired.