Description

This recipe offers a surprisingly simple yet elegant basic cheesecake with a vibrant Strawberry Coulis Ribbon, perfect for impressing guests without stress. It delivers a velvety texture and a beautiful fruit swirl, making it a highly requested dessert at family gatherings.

Ingredients

Scale

2 x 8 ounce packages (450 g) full-fat cream cheese
1 cup (200 g) granulated sugar, for filling
0.25 cup (50 g) granulated sugar, for coulis
2 tbsp (25 g) granulated sugar, for crust
2 large eggs, room temperature
1 tsp pure vanilla extract
1.5 cups (180 g) graham cracker crumbs
0.25 cup (57 g) melted butter
2 cups (300 g) sliced strawberries (fresh or frozen)
1 tsp lemon juice

Instructions

Prepare Crust: Combine 1.5 cups graham cracker crumbs, 0.25 cup melted butter, and 2 tbsp sugar in a bowl until moist. Press firmly and evenly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 10 minutes.
Make Filling: In a large bowl, beat 450 g softened cream cheese with 1 cup sugar until smooth and light. Add 2 large eggs and 1 tsp pure vanilla extract; beat on low speed just until combined (watch for a uniform texture).
Bake Cheesecake: Pour the creamy filling over the chilled crust in the springform pan. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 1 hour. Chill in the fridge for at least 4 hours, or ideally overnight, until firm.
Craft Strawberry Coulis: In a saucepan, simmer 2 cups sliced strawberries with 0.25 cup sugar and 1 tsp lemon juice over medium heat for 5-7 minutes, until soft and slightly thickened. Blend the mixture until smooth, then strain it through a fine-mesh sieve into a clean bowl. Cool completely until room temperature or slightly chilled.
Assemble Ribbon: Once the cheesecake is fully chilled and firm, gently drizzle the cooled strawberry coulis over the top. Use the back of a spoon or a small knife to create a beautiful ribbon or swirl pattern across the surface.

Notes

Ensure eggs are at room temperature for a lump-free batter. Avoid overmixing the filling to prevent cracks in the cheesecake. Gradually cool the baked cheesecake in the oven with the door ajar to help prevent cracks. The cheesecake can be prepared ahead and chilled overnight; the coulis can also be made in advance and cooled. For dietary adjustments, consider erythritol for a low-sugar option or gluten-free graham crackers for a gluten-free crust.

Prep Time: 25 minutes
Cook Time: 77 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400 calories
Sugar: 30 g
Sodium: 250 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 90 mg

Keywords: basic cheesecake, strawberry coulis, easy dessert, creamy, fruit swirl, make-ahead, springform pan, baking, family favorite, elegant dessert