I'm normally not a huge cheesecake person, but this cheesecake has a delicious, light texture. I'm a fan. It's made with plenty of lemon zest throughout, and topped with an extra sour cream layer towards the end of the baking time, giving it a little something extra. I love the taste of lemon and raspberry, so a homemade raspberry coulis sauce is the perfect accompaniment to this cheesecake. Every time I make a coulis sauce, I'm amazed by how easy it is to prepare. Leftovers are perfect over waffles, crepes, or pancakes, too! Enjoy!
Preheat oven to 350 F.
Butter and then line an 8" or 9" spring-form pan with parchment paper, pressing it into the pan as best you can (the folded edges will add the rustic look to your cheesecake).
In a ziploc bag (or bowl), combine:
9 oz crushed GF cookies and/or GF graham crackers (A mixture of cookies and graham crackers works nicely. I like to use my homemade chocolate chip cookies or homemade GF vanilla wafer cookies, (If you use the homemade chocolate chip cookies, just make them without the chocolate chips, and cooked just a touch longer than normal so they're nice and crispy. You can make them, crush, and freeze them to use later.)
1/2 tsp ground cinnamon
pinch ground allspice
pinch ground cloves
pinch ground coriander
pinch nutmeg
scant 1/2 cup butter, melted
Press the mixture into the parchment-paper lined spring-form pan, making sure to press evenly along the bottom and up the sides of the pan an inch or two (as best you can). Set to chill in the refrigerator for 15-20 minutes.
In a large bowl or mixer, beat together the following until smooth:
16 oz cream cheese (two 8-oz containers)
2/3 cup sugar
1 tsp vanilla bean paste (or vanilla extract)
1 Tbsp fresh lemon zest
1 Tbsp fresh squeezed lemon juice
Add and beat in until smooth:
4 eggs
Pour cream cheese mixture over the chilled crust. Bake at 350 F for 30-35 minutes. There may be a couple spots that brown slightly on the top, and that's just fine.
While the cake is baking, mix together the following:
1 cup sour cream
1 Tbsp fresh lemon juice
1-2 Tbsp sugar
1 tsp lemon zest
1/2 tsp vanilla extract
Remove the cake from the oven, and pour the sour cream mixture on top. Return to the oven and bake an additional 6-8 minutes.
I like to remove from the oven and set on a wire rack to cool, but you can leave the oven door ajar to let it cool more slowly and help avoid cracking. I just don't mind, since I'm pouring a delicious raspberry coulis sauce on top! Let the cake cool at room temperature, then place in the refrigerator for at least two hours before serving. You can make this a day in advance, if needed.
When the cake is cooling, you can prepare a raspberry coulis sauce to top the cheesecake. This can also be made in advance and left covered in the refrigerator for a day or two. Once fully cooled, you can remove the ring and carefully remove the outer edges of the parchment paper. I found the cake can pretty easily be slid off the parchment paper and onto a serving platter, if desired.
The amounts listed here are general guidelines. You can use more or less berries and more or less sugar, to taste. I find you can't really go wrong provided you let things come to a boil nicely and press the coulis through a sieve to remove the seeds before serving.
A delicious piece of cheesecake topped with homemade raspberry coulis sauce.
A chilled rustic sour cream topped cheesecake, ready for slicing and eating!
Rustic Sour Cream Topped Cheesecake - with Raspberry Coulis Sauce
This recipe was based off a recipe from the Cook's book of Everything, quite a fun (and large) cookbook I stumbled upon years ago.Preheat oven to 350 F.
Butter and then line an 8" or 9" spring-form pan with parchment paper, pressing it into the pan as best you can (the folded edges will add the rustic look to your cheesecake).
In a ziploc bag (or bowl), combine:
9 oz crushed GF cookies and/or GF graham crackers (A mixture of cookies and graham crackers works nicely. I like to use my homemade chocolate chip cookies or homemade GF vanilla wafer cookies, (If you use the homemade chocolate chip cookies, just make them without the chocolate chips, and cooked just a touch longer than normal so they're nice and crispy. You can make them, crush, and freeze them to use later.)
1/2 tsp ground cinnamon
pinch ground allspice
pinch ground cloves
pinch ground coriander
pinch nutmeg
scant 1/2 cup butter, melted
Press the mixture into the parchment-paper lined spring-form pan, making sure to press evenly along the bottom and up the sides of the pan an inch or two (as best you can). Set to chill in the refrigerator for 15-20 minutes.
In a large bowl or mixer, beat together the following until smooth:
16 oz cream cheese (two 8-oz containers)
2/3 cup sugar
1 tsp vanilla bean paste (or vanilla extract)
1 Tbsp fresh lemon zest
1 Tbsp fresh squeezed lemon juice
Add and beat in until smooth:
4 eggs
Pour cream cheese mixture over the chilled crust. Bake at 350 F for 30-35 minutes. There may be a couple spots that brown slightly on the top, and that's just fine.
The cheesecake, ready to be topped with the sour cream mixture. Don't mind any little browned spots as they'll be covered by the sour cream! (plus, it just adds to the rustic look)
While the cake is baking, mix together the following:
1 cup sour cream
1 Tbsp fresh lemon juice
1-2 Tbsp sugar
1 tsp lemon zest
1/2 tsp vanilla extract
Remove the cake from the oven, and pour the sour cream mixture on top. Return to the oven and bake an additional 6-8 minutes.
The cheesecake topped with the sour cream mixture and ready for the last bit of baking.
I like to remove from the oven and set on a wire rack to cool, but you can leave the oven door ajar to let it cool more slowly and help avoid cracking. I just don't mind, since I'm pouring a delicious raspberry coulis sauce on top! Let the cake cool at room temperature, then place in the refrigerator for at least two hours before serving. You can make this a day in advance, if needed.
The cheesecake fresh out of the oven. The parchment paper gives the edges a rustic look once everything has cooled and you remove the outer ring and the paper.
When the cake is cooling, you can prepare a raspberry coulis sauce to top the cheesecake. This can also be made in advance and left covered in the refrigerator for a day or two. Once fully cooled, you can remove the ring and carefully remove the outer edges of the parchment paper. I found the cake can pretty easily be slid off the parchment paper and onto a serving platter, if desired.
The amounts listed here are general guidelines. You can use more or less berries and more or less sugar, to taste. I find you can't really go wrong provided you let things come to a boil nicely and press the coulis through a sieve to remove the seeds before serving.
Raspberry Coulis Sauce
Bring to a boil:8-12 oz fresh or frozen raspberries
2-6 Tbsp powdered sugar, to taste
1 tsp lemon zest, optional
1-2 tsp lemon juice, optional
Let the coulis boil gently for a few minutes. You can blend it with a stick blender to help break up the berries. Return to heat and boil an additional 3-4 minutes.
You can blend some more and then serve as-is, but I recommend pressing the sauce through a sieve, using the back of a spoon to help remove the seeds. I rub the spoon back and forth along the sieve to help move around the seeds and let the coulis sauce through.
The sauce can be used warm or chilled before serving over-top the chilled cheesecake. Enjoy!!!
This is making me hungry. It was so creamy and delicious with a nice hint of lemon throughout.
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