Quick Prep Cheesecake

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine)

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Yield: 16 servings

Graham Cracker Crust

• 675 g graham cracker crumbs
• 50 g granulated sugar
• 90 g unsalted butter

1. Mix all ingredients together and line the bottom of molds with mixture.
2. Bake for 10 minutes at 350˚F.
   

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Cheesecake Base

• 375 g whole eggs
• 360 g granulated sugar
• 15 g vanilla extract
• 1360 g (1 tub) Smithfield Pourable Cream Cheese
• 255 g Alouette Crème Fraiche

1. Preheat oven to 300°F
2. Combine eggs, sugar, vanilla extract, Smithfield Pourable Cream Cheese and Alouette Crème Fraiche in bowl of electric mixer and whip to desired consistency. Portion or scale into prepared molds.
3. Bake in a water bath until set, 1 1/2 to 2 hours. Cool completely and chill.
   

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Raspberry Coulis

• 14 g Clear Jel
• 170 g white grape juice, divided
• 170 g granulated sugar
• 283 g raspberry puree

1. Dilute Clear Jel in ½ of the grape juice.
2. Add sugar to remaining grape juice and bring to a boil. Whisk in the Clear Jel mixture and cook until thickened. Remove from heat and whisk in raspberry puree. Strain through a chinois and cool.
   

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Assembly

• Fresh raspberries

1. Spread a spoonful of coulis in a wide strip on plate. Unmold cake and place on coulis. Garnish with fresh raspberries.