Simply classic, good old-fashioned carrot cake, prepared with brown butter and topped with a thick layer of cream cheese frosting.
Berry Cheesecake
Berry Cheesecake
Ingredients
For the crust :
- 1-¼ cup (110g) graham crackers
- 1/3 cup (75g) butter, melted
- 1 Tablespoon (15g) sugar
For the filling:
- 2 (8 oz/225g) blocks cream cheese, softened to room temperature
- 1 cup (200g) sugar
- 3 Tablespoons (45g) sour cream
- 1 teaspoon (5 ml) vanilla extract
- ½ Tablespoon (10 ml) lemon juice, optional
- 2 large eggs
For the strawberry coulis:
- 2 Tablespoons (30 ml) water
- 1 Tablespoon (13g) sugar
- 10 ounces (300g) strawberries, halved
Extra fresh berries, for serving
Instructions
For the crust:
- Mix the graham crackers in a food processor until they are fine crumbs.
- Transfer to a mixing bowl and mix with sugar and melted butter.
- Pack the mixture firmly into bottom and sides of 10.6-inch (27 cm) pie pan. Chill in the refrigerator while preparing the filling.
For the filling:
- Preheat the oven to 300°F (150°C).
- Using a stand mixer or an electric hand mixer, beat together cream cheese, sugar, sour cream, vanilla extract and lemon juice.
- Add eggs to the mixture, one at a time, mixing well between each addition. Mix for about 4-5 minutes until the mixture is thick and perfectly smooth (it’s the key to get a really creamy cheesecake).
- Pour the filling into the pie crust and bake for about 65-70 minutes. Allow the cheesecake to cool for 3-4 hours in the refrigerator before serving.
For the strawberry coulis:
- In a small saucepan, bring the water and sugar to the boil, stirring to dissolve the sugar.
- Add the strawberries and cook for 4-5 minutes, or until soft.
- Using a hand mixer, purée the mixture until smooth.
- Decorate the cheesecake with fresh berries of your choice, pour some berry coulis on top and enjoy!