New York Cheesecake with Raspberry Coulis

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.

My Version (with 15% crème fraîche)

Ingredients

For the crust:

• 200 g crushed biscuits (Digestive, Graham, or Petit Beurre)
• 100 g melted butter
• 2 tbsp sugar (optional, I do not add)
• ½ tsp cinnamon (optional, I do add)

For the filling:

• 1 kg Philadelphia cream cheese, room temperature
• 200 g sugar
• 3 tbsp flour
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 200 g crème fraîche 15% (light, but worked well!)

Raspberry Coulis:

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

Instructions

1. Preheat oven to 175°C.
2. Mix crushed biscuits with melted butter (plus sugar/cinnamon if using).
3. Press into the base of a 23 cm springform pan lined with baking paper.
4. Bake for 10 min, then cool. Lower oven to 160°C.
5. Beat cream cheese until smooth. Add sugar, flour, and vanilla.
6. Mix in eggs one by one, then fold in crème fraîche.
7. Place the springform pan in a larger oven-safe dish.
8. Pour in the filling, then add hot water to the outer dish (halfway up the sides).
9. Bake for 90 min, until edges are set and center slightly wobbles.
10. Turn off oven, crack the door, and let cool inside for 1 hour.
11. Remove from water, cool completely, then refrigerate at least 6 hours.
12. Simmer raspberries with sugar and lemon juice for 5–7 min.
13. Optional: Blend and strain to remove seeds. Chill.
14. Pour coulis over the cheesecake before serving.

💡 Tip: Even if it cracks, don’t panic. The coulis makes it beautiful — and honestly, even more delicious.

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✨ Variation: The Classic, Richer Version

If you want the authentic New York deli version, use this slightly richer combo:

• 1 kg Philadelphia

• 200 g crème fraîche entière (30–40% fat)

• 120 ml crème liquide entière (heavy cream, 30–35%)

This gives a silkier, denser, more luxurious texture, closer to what you'd get in NYC.

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Verdict

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!

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