Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, new york cheesecake w strawberry coulis & dark chocolate border. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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New York cheesecake w strawberry coulis & dark chocolate border is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. New York cheesecake w strawberry coulis & dark chocolate border is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have new york cheesecake w strawberry coulis & dark chocolate border using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make New York cheesecake w strawberry coulis & dark chocolate border:
- Get 5 Ounces Digestive
- Make ready 1 Tablespoon Cane Sugar
- Prepare 6 Tablespoons Butter Melted
- Get 21 Ounces Cream cheese
- Get 2 Tablespoons Cornstarch
- Take 3 Eggs
- Take 7 Tablespoons Heavy Cream
- Prepare 1/2 Cup Sugar
- Prepare 1/8 Teaspoon Salt
- Get 1/2 Lemon squeezed
- Make ready 6 Ounces Dark Chocolate
- Take 1 Cup Strawberries
- Prepare 1/4 Cup Sugar
- Take 1/2 Lemon squeezed
The border didn't come our well in this cheesecake, so I removed it and create a dark chocolate border instead. Plus I had some spare strawberries, so I did a coulis to put on top of the cake. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Let cool slightly then puree in a blender.
Steps to make New York cheesecake w strawberry coulis & dark chocolate border:
- The Cake recipe it's for a 10 inches springform pan & it is taken from here: http://ricette.giallozafferano.it/New-York-Cheesecake.html
- For the base: Crush the Digestive biscuits together with the cane sugar. Put the mix into a bowl and add the melted butter. Mix together until you get a dense mixture and cover the bottom of you pan.
- Place the pan in the refrigerator to set for an hour, or in the freezer for 30 minutes.
- In a bowl mix together the cream cheese, the cornstarch, the eggs, the heavy cream and the sugar.
- Add salt and lemon juice to the custard and pour it into the pan.
- Bake the cake at 350°F for 30 minutes. Then lower the temperature to 320°F and continue to bake for another 30 minutes. (Put an aluminum foil over the cake if it becomes too brown while cooking)
- Bain-marie melt the chocolate and with a palette knife cover the border of the cake with it.
- For the coulis, put all the ingredients in a pan and cook over medium fire for 15-20 minutes stirring frequently with a whisk. Once the strawberries are "melted" the coulis is ready.
- Pour the coulis over the cake and level it with a palette knife. You can decorate the cake with strawberry slices if you want.
- Let the cake set overnight in the fridge before serving.
Strain through a fine sieve, transfer to a bowl and refrigerate, covered, until completely chilled. Place the springform pan on a baking sheet. A simple strawberry coulis is a very useful thing! Drizzle over a summery pavlova, give ice cream a fruity boost or use it as a garnish for a slice of cake or tart. It freezes well too, so is a good thing to make if you have an allotment glut of strawberries.
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