July is almost over. It was a month of many changes, but it was also a month that brought lot of calm. It was a month of reconciliations, discoveries, a lot of thought on life… it was a month of many fruits and vegetables harvest. In resume, it was a great month!
The first days were dedicated to moving from my old apartment and the organization of the new house. I took some rest on the following days. Thereafter, I just felt that I need to cook more often and make peace with the blog. By mid-July, I had already discovered a lot of beautiful places and stores in my new quartier. We had a lot of fresh air, flowers and fruits. It is the fruit picking season and I picked a lot of blueberries, corn, tomatoes, strawberries and raspberries.
The last weekend of the month could not be different. I had two bucolic, hot and rainy days. I picked some raspberries on Saturday morning and visited some farms on Île d’Orléans. And finally, I made this beautiful and delicious cheesecake. Simple things, but definitely are those that deserve to be lived!
The cheesecake, as well as my weekend, was perfect! It is rich, luscious and creamy, delicately tangy and paired with a raspberry coulis, which gives to the cheesecake a scent of fresh fruit. It has well balanced flavors for sure. It is a winning dessert and I could not ask for anything … just another day and desserts like that.
Finally, I took some pictures of my walk through the Île d’Orléans for you to know a little more of Québec. 🙂 I hope you like it!
Preparation time: 20 minutes
Baking time: 60-70 minutes
Resting time: At least 6 hours
Makes 8-10 servings
Ingredients for the crust
1-1/2 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
Ingredientes for the raspberry coulis
200 grams raspberries
2 tablespoons sugar
Ingredients for the cream cheese filling
750 grams cream cheese, at room temperature
1-1/2 cup sugar
pinch of salt
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla paste
4 large eggs, at room temperature
- Preheat oven to 175ºC/350ºF. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- For the base: Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 160ºC/325ºF.
- For the cream cheese filling: Put the zest of the lemon into a large bowl and add the sugar. Using your fingertips, work the ingredients together until the sugar is moist and aromatic.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add sugar in a slow, steady stream. Add salt, vanilla and lemon juice; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 70 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
- For the raspberry coulis: Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in sugar. Cover the cheesecake with the raspberry coulis and serve it along with some fresh raspberries.
Storing: The cheesecake can be stored in the fridge up to 2-3 days.