Once again, thanks to my trustworthy Australian Good Food Magazine – I’ve finally decided to make my very first cheesecake. Of course, hubby and I couldn’t possibly eat the whole cake by ourselves. So I’ve chosen to make this cheesecake on a Saturday afternoon with the intention of bringing it to a “Coffee and Cake” gathering at our church pastor’s house on Sunday afternoon the next day (cake needs to be chilled overnight).
I must confess I might’ve not whipped the cream, cheese and sugar long enough which resulted in the end-result texture to be soft and wobbly, and could be a lot firmer, but don’t make the same mistake I did and make sure you beat it long enough and you will end up enjoying an absolutely divine tasting cheesecake. It was a huge hit at afternoon tea, and people kindly gave me really positive feedback, and I was extremely happy with the flavors of the not too sweet creamy cheesecake combined with the natural taste of fresh berries and the raspberry coulis just gave it that extra “oomph” factor. Hope you guys enjoy this recipe as much as I did! I will definitely make this again.
1/3 cup (80ml) kirsch or Grand Marnier
1 1/2 cups (375ml) thickened cream
1/3 cup (75g) firmly packed brown sugar
250g strawberries, hulled, sliced lengthways into thirds, plus extra to serve
100g raspberries, plus extra to serve
8 savoiardi (sponge fingers)
Pure icing sugar, to dust
1/4 cup (40g) pure icing sugar
1 tbsp lemon juice
Grease and line a 20cm round cake pan.
Combine kirsch and 1/3 cup water in a bowl.
Using an electric mixer, beat mascarpone, cream and brown sugar until soft peaks form. Spread one-third of cream mixture over base of prepared pan. Top with half of strawberry slices and half of raspberries, pushing into cream mixture. One at a time, quickly roll 4 of savoiardi in kirsch mixture and place on top of berries, breaking to fit in pan if necessary. Top with half of remaining cream mixture, then remaining strawberry and raspberries. Dip remaining savoiardi in kirsch mixture and repeat layering, finishing with remaining cream mixture.
Cover with plastic wrap and push down gently to remove air pockets. Place on a plate, and place another plate on top. Weigh down with two or three light cans. Chill for 8 hrs or overnight.
Meanwhile, to make raspberry coulis, place all ingredients in a blender and blend until smooth. Strain through a fine sieve, discarding seeds.
Carefully turn cake out onto a serving plate. Top with extra berries, dust with icing sugar and drizzle with raspberry coulis. Serve.