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Baked Vanilla Cheesecake with Cherry Coulis. You won't believe how creamy & melt in your mouth this baked cheesecake is! It's super easy to make & absolutely perfect as a Christmas dessert | berrysweetlife.com
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baked vanilla cheesecake with cherry coulis
Prep Time
45 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 50 mins
 
Course: Dessert
Servings: 10
Author: berry sweet life
Ingredients
  • FOR THE BASE:
  • 200 g chocolate biscuits
  • 4 1/2 tbsp butter melted
  • FOR THE CHEESECAKE:
  • 690 g cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla essence
  • pinch of salt
  • 250 ml cream
  • FOR THE COULIS:
  • 5 cherries
  • 5 strawberries
  • 1 level tbsp caster sugar
Instructions
  1. TO MAKE THE BASE:
  2. Line the base of a cheesecake tin with removable sides which should be about 10 inches wide x 3 inches tall with greaseproof paper. And wrap the tin with 2 sheets of heavy duty silver foil.
  3. Crush up the biscuits til fine, or blitz them in a food processor.
  4. Melt butter, pour in with the biscuits and stir in.
  5. Press the biscuit mixture into the base of your cheesecake tin and bake at 175°C for 10 minutes. Set aside to cool.
  6. TO MAKE THE CHEESECAKE:
  7. Beat the cream cheese with an electric beater until smooth.
  8. Add the sugar and beat again until smooth and creamy.
  9. Add one egg at a time and beat until fully incorporated, then add the next egg.
  10. Now add the lemon juice, vanilla essence, pinch of salt and cream and beat until combined.
  11. Pour the mixture onto the cool base. Place on a baking tray and put it in the oven on the middle shelf.
  12. Now carefully pour about 1 inch of boiling water into the baking tray so that the cheesecake will stay extra moist and creamy.
  13. Bake for 65 minutes at 175°C. If you notice the top browning a bit too much, place a piece of silver foil over the tin and continue baking.
  14. Turn off the oven and leave the cheesecake inside for 1 hour to cool down very slowly.
  15. TO MAKE THE COULIS:
  16. Put all ingredients into a small saucepan and simmer on medium heat until the fruit breaks down and a a glaze is forming.
  17. Sieve the coulis into a bowl and then spoon over the top of the cool cheesecake. Keep the whole fruit mixture to add to your breakfast.
Recipe Notes

If you don’t have a food processor to blitz the biscuits, just place them in a ziplock bag and crush them with a rolling pin until they are fine. If your baking tray is not deep enough to add 1 inch of boiling water, use what you have and keep topping the water up every half an hour or so.