Creamy & Sweet Baked New York Cheesecake with Homemade Coulis & Fresh Fruit – Definite Dinner Time Showstopper!
When I decided to try this recipe I was honestly completely stuck on where to start. I have eaten many New York style cheesecakes, or even baked cheesecakes but when I have tried to bake them when I was younger, they have just gone so awfully wrong.
My Baked Chocolate Rocky Road Cheesecake and Baked Gingerbread Cheesecake is always a success for me, but as they use different in the mix it is completely different to this. I spent ages and ages looking at recipes online and they are ALL so different I was confused.
I decided to try out various other recipes and I will be honest here and say they didn’t work for me! I found the way that the method is written out is confusing, and the ingredients seemed far too much… trying to bake it proved this as well! I mean come on, 900g of cream cheese in one cheesecake?!
Therefore, I decided to go my own way with it, make it more realistic in my eyes and reduce the cheesecake down to an acceptable size. Oddly enough, using essentially 2/3 of the ingredients with some other alterations, it still took the same amount of time in the oven!
You might know that I have an adoration for no-bake cheesecakes, and these are still my favourite… but my family had requested one of these beauties for SOOO long, and many of my readers had asked for some baked cheesecakes so I thought I would oblige.
Yes, this sort of cheesecake is prone to having a crack when it comes out of the oven or when it is cooling and this can be down to over mixing or even just how it happens – but this is why I always cover my baked cheesecakes in stuff! It doesn’t matter if it cracks in my eyes so long as it tastes delicious (which it does!).
I made my own coulis in this recipe as it really is so easy to make and I love the taste of it, but you can obviously use shop bought coulis if you prefer. I made my cheesecake into a bit of a showstopper by using the coulis along with some fresh fruit as I love the combination of the flavours with the vanilla/lemony flavoured cheesecake but you don’t have to if you don’t want to!
I seriously was surprised by how much I love this recipe, even if it does take a while because of baking it, cooling it, and then leaving in the fridge over night… but if you have some time, this recipe is totally worth it. Enjoy!
New York Cheesecake!
#wprm-recipe-rating-6 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-6 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-6-33); }#wprm-recipe-rating-6 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-6-50); }#wprm-recipe-rating-6 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-6-66); }linearGradient#wprm-recipe-rating-6-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-6-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-6-66 stop { stop-color: #343434; }
Print Pin Rate
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 600 g full fat Philadelphia cream cheese
- 175 g golden caster sugar
- 30 g plain flour
- 1/2 zest of lemon
- 1 tbsp lemon juice
- 1 tsp vanilla bean extract
- 3 medium eggs
- 150 ml soured cream
Fruit Coulis
- 200 g strawberries
- 100 g raspberries
- 100 g caster sugar
Decoration
- fruit coulis (as above)
- strawberries
- raspberries
- blackberries
- icing sugar
Instructions
Biscuit Base
-
Preheat your oven to 220ºC/200ºC fan and find your 8″/20cm Deep Springform Tin.
-
Blitz your digestive biscuits in a food processor into a fine crumb, pour in the melted unsalted butter and blitz again until combined.
-
Press down firmly and refrigerate for now.
Cheesecake Filling
-
In a stand mixer with the whisk attachment, mix the full fat Philadelphia cream cheese for a couple of minutes till loose (on a slow speed) and then gradually add in the golden caster sugar and plain flour – still on a slow speed. (I weigh my sugar and flour into the same bowl and then spoon a bit in making sure each spoonful is incorporated fully before adding another).
-
Add in the vanilla bean extract, lemon zest and lemon juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the golden caster sugar mix (I.e. add in a bit and wait until it is incorporated fully before adding more).
-
Fold through the soured cream and pour into the tin carefully.
-
Bake in the oven for 10 minutes at 220ºC/200ºC fan and then reduce the oven temperature to 110ºC/90ºC fan and bake for a further 25-30 minutes.
-
Once baked, leave to cool IN THE OVEN with the door ajar for 2 hours.
-
Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
-
Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
Coulis
-
Chop the the strawberries into quarters and remove the tops, add the strawberries and raspberries in to a pan with the sugar and heat on a medium heat.
-
Mash the fruit with a fork and heat/stir until the sugar has dissolved and the fruit has become saucy.
-
Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
-
Refrigerate until needed.
-
Decorate your cheesecake with some fresh fruit, drizzles of the coulis and a dusting of icing sugar – enjoy!
Notes
- I always recommend using a 8″/20cm Deep Springform Tin in my cheesecake recipes as it fits the mixture perfectly!
- I really do recommend leaving this recipe wrapped in foil overnight in the fridge as it will produce the texture that you want and leave a really moussey and delicious cheesecake.
- You can leave the cheesecake to cool in the oven with the door closed if you want a slightly drier texture but I prefer it open!
- I really do recommend whisking this on a SLOW setting and being patient when you whisk it – if you don’t feel confident in this, its better to use a hand whisk then push it too far. Over whisking the ingredients can cause the mixture to split!
- This Cheesecake will last covered in the fridge for 3 days, you can also freeze this for up to 3 months!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
