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For the base:
60 g butter
120 g shortbread biscuits

For the cheesecake:
470 g cream cheese, room temperature
200 g sugar
1 tbsp corn flour
3 large eggs
50 g lemon juice
730 g sour cream
1½ tsp vanilla essence
¼ tsp salt

For the Strawberry Coulis:
150 g strawberries, hulled
30 g sugar
15 g lemon juice

Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal as the cheesecake is baked in a water bath. Preheat the oven to 180°C.

For the base:
Melt the butter at 90°C, Speed 2 for 2 minutes.
Add the biscuits and mix at Speed 8 for 15 seconds.
Press into the base of the tin using the back of spoon to press down the base and bake at 180°C for 10 minutes.

For the cheesecake:
Mix the cream cheese, sugar and corn flour at Speed 5 for 1 minute.
While the blades are running at Speed 3, add the eggs one at a time over 30 seconds.
Add the lemon juice, sour cream, vanilla essence and salt and mix at Speed 8 for 20 seconds.
Pour the batter into the tin, place in a roasting tin and surround with 3cm of hot water.
Bake for 45 minutes at 180°C. Turn off the oven and without opening the door, leave to rest for 1 hour.
Remove and let cool at room temperature for a further hour.
Refrigerate overnight.

For the Strawberry Coulis:
Cook the strawberries, sugar and lemon zest at 80°C, Speed 4 for 10 minutes.
When ready to serve, pour the Coulis over the Cheesecake.
Serves 12-16. Keep refrigerated for 3-4 days.

BAKED CHEESECAKE WITH STRAWBERRY COULIS

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