Loading Yumzy...
Velvety Lemon & Vanilla Baked Cheesecake with Tangy Berry Coulis
Velvety Lemon & Vanilla Baked Cheesecake with Tangy Berry Coulis
Ketuk untuk melihat
30m
Persiapan
70m
Masak
12
Porsi
583
Tampilan
medium
dessert
American
by Yumzy
Indulge in a luxuriously smooth, baked cheesecake featuring bright citrus and warm vanilla notes, all nestled on a buttery graham cracker crust. This dessert offers a sophisticated twist on a classic, perfect for special occasions or a delightful treat.
Alat resep premium
Masak dengan percaya diri dan sesuaikan resep ini dengan meja Anda.
Melayani Scaler
Ubah porsi dan hitung ulang jumlah bahan secara instan.
12
Buka Kunci Mode Memasak dan Penyajian Scaler dengan Yumzy Premium.Gunakan Premium
Bahan-bahan
- ✓250 g Graham crackers
- ✓115 g Unsalted butter, melted
- ✓30 ml Granulated sugar
- ✓900 g Cream cheese, softened
- ✓250 g Granulated sugar
- ✓45 ml All-purpose flour
- ✓1.5 tsp Vanilla extract
- ✓2 tsp Lemon zest
- ✓1.5 tsp Lemon juice
- ✓3 Large eggs
- ✓1 Large egg yolk
- ✓200 ml Sour cream
- ✓300 g Mixed berries (fresh or frozen)
- ✓50 g Granulated sugar
- ✓15 ml Lemon juice
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Preheat your oven to 175 °C (177 °C). Lightly grease a 23cm (9-inch) springform pan. Line the base with parchment paper.
2
For the crust: Pulse graham crackers into fine crumbs in a food processor. Mix crumbs with melted butter and 30 ml sugar until evenly moistened.
💡
Tip:Ensure the mixture resembles wet sand.
3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack.
4
For the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium-low speed until smooth and creamy, about 2-3 minutes. Gradually add 250 g sugar, scraping down the bowl as needed.
💡
Tip:Avoid over-mixing to prevent incorporating too much air.
5
Beat in the flour, vanilla extract, lemon zest, and lemon juice until just combined.
💡
Tip:Ensure all ingredients are at room temperature for seamless blending.
6
Add the eggs and egg yolk one at a time, beating on low speed after each addition until just incorporated. Scrape down the bowl frequently.
💡
Tip:Under-beating can result in lumps; over-beating can lead to cracks.
7
Gently fold in the sour cream until the batter is smooth and homogenous. Pour the filling over the cooled crust, smoothing the top with a spatula.
💡
Tip:For an ultra-smooth surface, gently tap the pan on the counter to release air bubbles.
8
Reduce oven temperature to 150 °C (149 °C). Bake for 50-60 minutes, or until the edges are set but the center has a slight wobble when gently shaken.
9
Turn off the oven. Leave the oven door slightly ajar and let the cheesecake cool inside the oven for 2 hours. This gradual cooling helps prevent cracking.
💡
Tip:You can place a wooden spoon in the door to keep it slightly open.
10
Remove cheesecake from the oven and let it cool completely on a wire rack at room temperature. Then, cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
11
For the berry coulis: Combine berries, 50 g sugar, and 15 ml lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, about 10-15 minutes. Strain if desired for a smoother coulis.
💡
Tip:Let the coulis cool completely before serving.
12
To serve: Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan. Slice and serve with the berry coulis.
cheesecake
baked cheesecake
lemon
vanilla
berry coulis
dessert
classic
easy baking
Love this recipe?
Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!
Resep dibagikan oleh pengguna Yumzy. Harap verifikasi resep, bahan, dan waktu memasak. Pelajari lebih lanjut: Terms of Service.