Monday, December 13, 2010

Eggless Cheesecake With Raspberry Coulis

Egg-less Cheesecake is an adaptation of a recipe I received from my friend Theresa. It is very rich and incredibly delicious to behold and eat! It disappeared too quickly to take a picture.

The tartness of the berries is a perfect counterpoint to the rich and sweet cheesecake. You may use strawberries, blueberries, or other fresh fruit. I used evaporated cane juice for the sugar and organic dairy ingredients which have no additives such as gelatin, etc.


Crust: 1 3/4 cups Graham Cracker Crumbs
2 tsp Cinnamon
1 cube (1/2 cup) Butter, melted

Filling: 2 8 oz. Packages Cream Cheese
3 Cups Sour Cream
2 Tbsp Cornstarch
1 cup Sugar
1 Vanilla Bean
1/2 tsp Almond Extract
1/4 tsp Sea Salt

Coulis: 4 - 8 oz. fresh Raspberries


Preheat the oven to 375 degrees F.

Make crust: Mix together the cracker crumbs, cinnamon and butter; press onto the bottom and sides of a 9" spring-form cake pan. Put the pan in the freezer while you make the filling.

Have the sour cream and cream cheese at room temperature.

Process the cream cheese and sugar in the processor bowl fitted with a metal blade until well mixed.

Split the vanilla bean with the tip of a knife and scrape the pulp inside and add it to the cream cheese mixture; save the pod for another use (steep in hot milk and use it for the vanilla pudding).

Measure the sour cream and add to the cream cheese mixture with the salt and almond extract and process again until well combined.

Take out the cake pan and pour the cheese mixture carefully.

Bake for 35 minutes or until the cheesecake is no longer sticky when touched gently.

Cool the cake completely, cover and chill for a minimum of 5 hours.

Make the coulis just before serving: rinse the berries and drain well. Crush coarsely with the back of a spoon. That's it!

Top with the coulis and serve. Yum! Enjoy!!


Anonymous said...

nice post. thanks.

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Geetha said...

Thanks for stopping by and your kind comment!Happy cooking!

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