Vanilla Cheesecake with Raspberry Coulis Recipe

Ingredients:

250g digestive biscuits
100g unsalted butter, melted
600g cream cheese
200g caster sugar
4 eggs
1 tsp vanilla extract
200g raspberries, plus extra for serving
50g icing sugar

Instructions:

Preheat the oven to 160°C. Crush the digestive biscuits in a food processor or with a rolling pin until they resemble fine breadcrumbs. Mix in the melted butter and press the mixture into the base of a 23cm springform tin. Chill in the fridge for 10 minutes.
In a large mixing bowl, beat the cream cheese, caster sugar, eggs and vanilla extract together until smooth. Pour the mixture onto the chilled biscuit base and smooth the surface with a spatula.
Bake the cheesecake in the oven for 45-50 minutes until set around the edges but still slightly wobbly in the centre.
Meanwhile, place the raspberries in a small saucepan with the icing sugar and 2 tbsp water. Heat over a low heat, stirring occasionally, until the fruit has broken down and the mixture has thickened. Remove from the heat and sieve to remove the seeds. Allow to cool.
Leave the cheesecake to cool to room temperature in the tin, before chilling in the fridge for at least 2 hours, or preferably overnight.
When ready to serve, remove the cheesecake from the tin and slice into portions. Drizzle over the raspberry coulis and scatter over a few extra raspberries.

Verdict:

This vanilla cheesecake with raspberry coulis is the perfect dessert for any occasion. The creamy texture of the cheesecake pairs perfectly with the tangy and sweet raspberry sauce. The biscuit base adds a nice crunch to every bite. Overall, this dish is sure to impress your guests.

Serving Suggestions:

Serve the cheesecake chilled with a dollop of whipped cream and a few fresh raspberries on top. It also goes well with a scoop of vanilla ice cream on the side. Enjoy with a cup of hot tea or coffee for a perfect end to any meal.