This is the classic New York baked cheesecake with strawberry coulis topping and adorned with fresh strawberry. It's not a regular part of our Sunday brunch dessert menu. I wanted something new and special for our guests on Valentine's Day and this came to mind.
New York baked cheesecake
Adapted from Taste.com.au
For the crust
250 g digestive biscuit
125 g butter melted
For the cheesecake:
500 g cream cheese, softened
170 g sugar
170 g sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
For the coulis:
150 g frozen strawberries
25 g sugar
10 g corn starch
10 ml water
1. Preheat oven to 160C. Grease a 6 cm deep x 22 cm round spring form pan.
2. Crush biscuits until it resembles fine breadcrumbs. Add butter and process until combined. Press the mixture on the base and sides of pan. Chill for 30 minutes. ( I did mine overnight)
3. With a paddle attachment in your electric mixer, process the cream cheese, sugar, sour cream, vanilla extract and lemon rind until smooth. Add eggs one at a time, and beat until combined. Pour into prepared pan. Bake for 50 minutes or 1 hour or until just set and the center is slightly wobbly. Allow to cool in the oven for 2 hours with door ajar. Refrigerate overnight.
4. To make the coulis, place frozen strawberries and sugar in a saucepan. Cook over medium heat. Dilute cornstarch in water. When the mixture comes to a boil add the cornstarch mixture and constantly stir to avoid lumps. Cook for another 5 minutes. Remove from heat and set aside to cool down. Once cooled, puree in a blender.
5. Pour the sauce on the cheesecake. Decorate with fresh strawberries.
Enjoy!!!
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