perfect lemon cheesecake with vanilla bean sour cream and raspberry coulis
Domestic Goddess Wannabe
Domestic Goddess Wannabe
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients
  •  
  • For the cheesecake
  • 30 graham crackers
  • 1/4 cup (56.5g) unsalted butter, melted
  • 1 teaspoon (5ml) vanilla extract
  • 24 oz (750g) cream cheese, at room temperature
  • 5 large eggs, at room temperature
  • 3/4 cup (150g) caster sugar
  • 1/4 teaspoon salt
  • Zest and juice of one lemon (Reduce this to 1/2 lemon if you prefer this to be less tart)
  •  
  • For the topping
  • 14 oz (400 g) sour cream, at room temperature
  • 1 teaspoon (5ml) vanilla bean paste, or the seeds from one vanilla bean
  • 1/4 cup (50 g) sugar
  •  
  • For the raspberry coulis
  • Adapted from Emeril Lagasse
  • 350 g raspberries (fresh)
  • 1/8 cup (25g) caster sugar
  • 1/2 (7.5ml) tablespoon lemon juice

Instructions

Comments

Log in or Register to write a comment.