San Sebastian Cheesecake with Raspberry Coulis
Ingredients
For the Raspberry Coulis:
- 1 bag frozen raspberries
- 100g caster sugar
- Zest 1 lemon
For the Cheesecake
- 300g gluten-free biscuits, crushed
- 100g melted butter
- 2 x 380g tins condensed milk
- 8 eggs
- 2 tsp vanilla extract
- 500g Emborg Cream Cheese
- 2 x 270ml Elmlea Double
Method
- Start by heating the oven to 200°C. Line a large 22cm tin with 2 sheets baking paper.
- Mix together the gluten-free biscuits and butter and press into the bottom of the tin.
- Next, for the filling blitz together in a liquidizer the condensed milk, eggs, vanilla and cream cheese.
- Add in the cream and blitz together again to mix. Pour the mixture into the tin and place into the oven on the middle shelf.
- Bake for approximately 50 – 60 minutes. Remove from the oven and allow to cool down completely in the tin.
- Meanwhile, make the raspberry coulis by placing the frozen raspberries, sugar and lemon zest into a pan with 150ml water and cook together for 10 – 15 minutes.
- Allow to cool down completely before serving with the cheesecake.