New York Cheesecake with Raspberry Coulis

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★★ Intermediate	2 hr + cooling & chilling	10-12

There are few desserts as iconic and indulgent as the New York cheesecake — dense, smooth, gently tangy, and with that perfect balance between richness and simplicity. I’ve wanted to try it for a while, and I finally did… with ingredients I had on hand. The result? A creamy, luxurious cake topped with a bright raspberry coulis that cuts through the richness beautifully. Crack or no crack — it was divine!

If you're intimidated by the idea of baking a cheesecake, don't be. Just follow the steps, give it time to cool properly, and you’ll be rewarded with something truly special.

INGREDIENTS (25cm / 10in springform tin)

Crust: 

• 200g (7oz) digestive biscuits, crushed · 
• 100g (7 tbsp) butter, melted · 
• 2 tbsp sugar (optional) · 
• ½ tsp cinnamon (optional)

Filling: 

• 1kg (4 cups) Philadelphia cream cheese, room temperature · 
• 150g (¾ cup) sugar · 
• 1 tbsp flour · 
• 1 tsp vanilla extract · 
• 4 large eggs, room temperature · 
• 200g (¾ cup) crème fraîche or sour cream, room temperature

Raspberry coulis: 

• 250g (1¾ cups) fresh or frozen raspberries · 
• 2–3 tbsp sugar · 
• 1 tsp lemon juice

INSTRUCTIONS

• 
  Crust: Preheat oven to 175°C (350°F). Mix biscuits, butter and optional sugar and cinnamon. Press firmly into the tin lined with baking paper. Bake 10 minutes, cool. Lower oven to 160°C (320°F).
• Prepare the tin: Wrap the outside of the springform tin tightly in two layers of aluminium foil — this prevents water seeping into the crust.
• Filling: Beat cream cheese until completely smooth. Add sugar, flour and vanilla. Mix in eggs one at a time, then fold in crème fraîche gently.
• Water bath: Place the wrapped tin inside a larger oven-safe dish. Pour in the filling, then add hot water halfway up the sides of the tin.
• Bake: Bake 90 minutes until edges are set and centre wobbles slightly. Turn off oven, crack the door and leave inside for 1 hour.
• Chill: Remove from water bath and foil. Cool completely, then refrigerate at least 6 hours or overnight.
• Coulis: Simmer raspberries, sugar and lemon juice 5–7 minutes. Blend and strain through a fine sieve. Cool completely and pour over the cheesecake just before serving.

TIPS & VARIATIONS

• All ingredients must be at room temperature — cold cream cheese causes lumps.
• Slice with a warm knife for clean pieces.
• For a 23cm tin, reduce all filling ingredients by 20%.
• Store in the fridge up to 3 days. Do not freeze.

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The cake was a hit! Even with lower-fat crème fraîche, it held together beautifully and had that signature New York cheesecake texture — creamy, slightly dense, just sweet enough. The coulis aux framboises added the perfect fresh and fruity note.

If you’ve never baked a cheesecake before, I really recommend this one. It’s perfect for a weekend treat, a birthday, or a dinner party.

Have you tried a baked cheesecake before? Let me know how it turned out!