If you’re a cheesecake fan this recipe is definitely for you! On this post, I will teach you how to make one of our favourite desserts.
I can’t really take credit for this as this is my husbands’ recipe that he has used over the years. A creamy and thick New York cheesecake with blueberry and tangy summer fruit coulis, a definite hit every time we have family and friends around.
I’m not a big fan of Spanish desserts. The Spanish version of cheesecake is completely different from American cheesecake. It can be dry and cheesy with a cakey texture, and you’ll be lucky if one came with a biscuit base. I’m used to the rich and smooth version, for this is the reason why we have trialled and error this recipe and finally found a version that works for us.
The secret of creating the perfect baked cheesecake is patience. This should really be prepared a day before and left to chill in the fridge for at least 24 hours.
The cheesecake is perfection without cracks, thanks to adjusting the oven temperature accordingly, and leaving it to naturally cool down. This cheesecake is super thick and creamy, if it’s indulgence you are looking for, then you have come to the right place.
Blueberry Cheesecake With Summer Fruit Coulis
Before you start
I would like to mention that it’s really important that you leave the eggs and cream cheese at room temperature. This helps to create a smooth cheesecake, free of bubbles or lumps.
Some might say that using ONLY the branded cream cheese work, but we have used the Lidl version for years, and we can’t tell the difference. Just make sure you get the full-fat version!
You can use fruits such as blackberries, red berries and strawberries too. For the fruit coulis, we use mix frozen fruits, much cheaper if you were to buy fresh, and taste just as good. We also like using oaty digestive biscuits, it adds more texture to the base.
Summer Fruit Coulis
Make the coulis
You can use fruits such as blackberries, red berries and strawberries too. For the fruit coulis, we use mix frozen fruits, much cheaper if you were to buy fresh, and taste just as good.
We also like using oaty digestive biscuits, it adds more texture to the base.