Archive | February, 2012

Cheesecake with Raspberry Coulis

21 Feb

Happy (Belated) Valentine’s Day!

I had some extra time this weekend and was able to make my sweetie something sweet for a little Valentine’s Day celebration. I decided I was going to make cheesecake with a raspberry/strawberry coulis, however as I was gathering up the ingredients I quickly realized I didn’t have exactly what I needed. I had already gone to the store so I was determined to use what I had which is how I ended up with so many pecans in my crust and pomegranate liqueur in my coulis… Right as I was about to start I had the idea to make the cheesecake in more of a bar form and cut little hearts out using a cookie cutter (super corny I know…but I just couldn’t help myself hehe).

Thankfully the final product turned out and I now have a new crust and fruit coulis recipe to experiment with in the future.

Ingredients

Crust

  • 1 cup finely chopped pecans
  • 1 cup crushed graham crackers
  • 1/4 cup flour
  • 2 tbls brown sugar
  • 8 tbls melted butter
Filling
  • 1 lb. cream cheese (room temp)
  • 2/3 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 2 tsp flour
  • 1/4 cup heavy whipping cream
Fruit Coulis
  • 1 1/2 cup fresh or frozen raspberries
  • 1 cup fresh or frozen strawberries
  • 1 tbls PAMA liqueur (pomegranate liqueur)
  • 1 tbls freshly squeezed lemon juice
  • 1/8 cup granulated sugar

Directions

Serves: 6-8

Time: 30 min (prep) & 65 min (cooking)

Pre-heat the oven to 350 degrees.

To make the crust process the pecans and graham crackers in a food processor and then add the flour, brown sugar and the butter. The dough should start to come together soon after the butter is added. Press the crust dough into a 9×13 pan and bake for 15 minutes.

Increase the oven temp to 400 degrees. For the filling mix cream cheese, vanilla and eggs until blended. Add sugar and blend, add flour and blend, add heavy whipping cream and blend until the mixture is very smooth. This could take a few minutes. Pour onto the crust and bake at 400 degrees for 10 minutes and then turn the oven down to 250 degrees and back for 30 more minutes. The middle of the cheesecake should look like it has just set. Turn oven off crack the door and let cool in oven for about 60 minutes (this prevents cracking). Refrigerate for about an hour before cutting out the hearts.

The fruit coulis is quite easy. Put all ingredients into a food processor or blender and blend until smooth.If desired, push the coulis through a fine mesh sieve to catch the raspberry and strawberry seeds. The fruit coulis can be made up to two days in advance and kept in an airtight container in the fridge.

To serve, garnish cheesecake with fruit coulis and fresh raspberries and strawberries.

Enjoy!

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