Baked New York Cheesecake with Strawberry Coulis

A delicious dessert made with your Thermomix® Appliance that will keep the family wanting more. This is my go-to cheesecake recipe, and I've made it successfully numerous times. Even without the Strawberry Coulis, the cheesecake is tasty enough to be served on its own. Swap out the strawberries for other fruit like raspberries or mangoes for a twist on your Baked New York Cheesecake.

Ingredients:

For the base:
60g butter
120g shortbread biscuits

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

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

Directions:

• 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 for 2 min/ 90°C/Speed 2. 
• Add the biscuits and mix for 15 sec/Speed 8. 
• Press into the base of the tin using the back of spoon to press down the base and bake for 10 min/180°C. 

For the cheesecake:

• Mix the cream cheese, sugar and corn flour for 1 min/Speed 5.
• 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 for 20 sec/Speed 8. 
• Pour the batter into the tin, place in a roasting tin and surround with 3cm of hot water.
• Bake for 45 min/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 for 10 min/80°C/Speed 4. 
• When ready to serve, pour the Coulis over the Cheesecake.

Serves 12-16. Keep refrigerated for 3-4 days.

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