Skip to content

The dessert, Chic bistro

New York cheesecake with red berry coulis

New York cheesecake is a dense, creamy dessert on a cookie crust, served with a red berry coulis, for 6 people. It takes 30 minutes of active work and is made entirely the day before, at a cost of about €2.10 per serving and easy difficulty. The key to success is a slow bake at low temperature, which keeps it from cracking.

Here's a real New York cheesecake, dense and creamy on its cookie base, with a fresh red berry coulis on the side.

New York cheesecake with red berry coulis
For
6 people
Work
30 min
Total time
8 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.10
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under a crust of crushed cookies, this cheesecake hides a thick cream cheese filling, lightly tangy with lemon, that melts in your mouth without ever feeling heavy. The red berry coulis brings the brightness the cake would otherwise lack, cutting nicely through the richness of the cheese. It's a dessert that holds its own with guests used to good food, without any tricky technique.

It's the perfect dessert for a family dinner or a get together with friends when you want to impress without spending the day in the kitchen. Since it's made entirely the day before, it frees up your time on the day for the main course. It works just as well for a birthday as for a spring or summer lunch, the red berry coulis adding a welcome seasonal touch.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 7 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve Nothing to do

The day before, you make the base and the filling, bake the cheesecake, then leave it in the fridge overnight, that's most of the work done. On the day itself, there's nothing left to do on the cheesecake, which frees you up for the rest of the meal. Just before your guests arrive, make the berry coulis and unmold the cake, ready to top it right at serving time.

The ingredients

6 people

Pantry

  • Shortbread cookies 200 g
  • Sugaroften in the pantry 150 g
  • Vanilla sugaroften in the pantry 1 tsp
  • Sugaroften in the pantry 60 g

Dairy

  • Butter 80 g
  • Cream cheese, Philadelphia style 700 g
  • Eggs 3
  • Heavy cream 20 cl

Fruits and vegetables

  • Lemon 1

Frozen foods

  • Frozen mixed berries 400 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Crush the cookies into fine crumbs and mix them with the melted butter, then press into the bottom of a springform pan.

    Press down firmly with the back of a spoon, otherwise the base crumbles when you slice it.

  2. Beat the softened cream cheese with the sugar until smooth, then add the eggs one at a time.

    Everything needs to be at room temperature, otherwise the batter turns lumpy.

  3. Add the heavy cream, lemon juice, and vanilla sugar, then pour over the base.

    Whisk on low speed, too much air makes the cheesecake puff up and then crack.

  4. Bake at 150°C, then turn off the oven and leave the cheesecake inside with the door cracked open. 1 h

    The center should still wobble slightly when it comes out, it will set as it cools.

  5. Chill in the fridge overnight, then unmold carefully. 6 h

    Run a warm knife along the inside of the pan before opening the springform.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the berries with the sugar to make a coulis, blend and let cool, then spoon over the slices. 10 min

    Pass the coulis through a sieve to remove the small seeds.

Our tips to get it right

  • Use a springform pan at least 22 centimeters across, a cheesecake that's too thick won't bake evenly in the center.
  • Don't skip leaving it in the turned off oven with the door cracked open, that's what prevents the thermal shock that causes cracks.
  • Take the cream cheese, eggs, and cream out of the fridge at least an hour before starting, the batter will come together much smoother.

The variations

  • Swap the frozen berries for fresh seasonal fruit, blended raw with a bit of sugar, for a brighter coulis.
  • For a quicker version, make a no-bake cheesecake with the same base and a gelatin set whipped filling, the texture will be lighter.
  • For kids, swap the red berry coulis for a strawberry coulis or a simple salted caramel sauce.

What to serve it with

  • Black coffee to finish the meal
  • Fresh berries for decoration
  • A light tea to aid digestion

Storage

The cheesecake keeps for 3 days in the fridge, wrapped or in a sealed container. It freezes well, plain and without coulis, tightly wrapped, for up to a month, to thaw overnight in the fridge. Keep the coulis separately for up to 2 days in the fridge.

Questions about this recipe

Why does my cheesecake crack while baking?

It's almost always an oven that's too hot or a sudden temperature change when it comes out. Bake at low temperature and let it cool slowly in the oven with the door cracked before chilling it.

Can I use a different cream cheese instead of Philadelphia style?

You can use another thick plain cream cheese, but avoid light versions, which release too much water and give a less creamy texture.

How do I unmold the cheesecake without damaging it?

Run a warm knife blade around the inside of the pan before opening the springform, this releases the filling without tearing the cookie base.

Can I make this cheesecake for more guests?

Yes, by doubling the quantities in a larger pan, but allow a slightly longer baking time, the center should still be just barely wobbly when it comes out.

Can a New York cheesecake with red berry coulis be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, before the guests arrive, 1 step.

How long does it take to make a New York cheesecake with red berry coulis?

Allow 8 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a New York cheesecake with red berry coulis?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a New York cheesecake with red berry coulis cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tuna tartare spoons The appetizer

Chic bistro

Tuna tartare spoons

  • 25 min of work
  • Prepared the same day
  • Easy, €2.80 per person

95 kcalcalculated by Kiloach

Desserts for entertaining

See all
Brigadeiros The dessert

From around the world

Brigadeiros

  • 30 min of work
  • Prepared the day before
  • Easy, €0.80 per person

330 kcalcalculated by Kiloach