Introduction:
Cheesecake with Berry Coulis is a decadent dessert that combines the creamy richness of cheesecake with the vibrant flavors of a homemade berry coulis. This classic dessert has a history dating back to ancient Greece, where a version of cheesecake made with cheese and honey was served at weddings. Today, it remains a beloved dessert around the world. Our recipe takes the traditional cheesecake to the next level by pairing it with a luscious berry coulis made from fresh berries. The preparation time is 20 minutes, the cook time is 60 minutes, and the total time is 4 hours, including chilling. This recipe serves 10.
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling time)
Servings: 10-12
Ingredients:
For the Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Berry Coulis:
- 2 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 1/4 cup granulated sugar
- 1 tsp lemon juice
Instructions:
For the Cheesecake:
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan with butter or cooking spray.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the graham cracker mixture into the bottom of the prepared springform pan, creating an even crust. Use the back of a spoon to pack it down firmly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup of granulated sugar and vanilla extract to the cream cheese and beat until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until the batter is smooth and well-blended.
- Pour the cheesecake batter over the graham cracker crust in the springform pan.
- Tap the pan gently on the counter to remove any air bubbles.
- Place the springform pan in a larger baking pan and add about 1 inch of hot water to the larger pan. This creates a water bath for even baking.
- Bake in the preheated oven for 60 minutes, or until the edges are set, and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate it for at least 2-3 hours, or overnight, to set.
For the Berry Coulis:
- In a saucepan, combine the mixed berries, 1/4 cup granulated sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the berries break down and the sauce thickens, about 10-15 minutes.
- Remove from heat and let the coulis cool to room temperature.
- Once cooled, blend the berry mixture until smooth using a blender or an immersion blender.
- Strain the coulis through a fine-mesh sieve to remove seeds, if desired.
NUTRITION FACTS:
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 Slice | 450 | 31g | 18g | 150mg | 330mg | 35g | 1g | 28g | 6g |
Conclusion:
Cheesecake with Berry Coulis is an exquisite dessert that perfectly balances the creamy delight of cheesecake with the tart and fruity elegance of the berry coulis. Its history as a cherished indulgence goes back centuries, and this recipe has been crafted to deliver the best possible cheesecake experience. With a crunchy graham cracker crust, velvety cream cheese filling, and a burst of berry goodness, each bite is a heavenly delight. Whether you’re celebrating a special occasion or simply craving something sweet, this cheesecake will satisfy your dessert desires. Enjoy the harmony of flavors and textures that make this dessert truly exceptional.