Lemon Cheesecake with Raspberry Coulis

Cheesecake is amazing. Since I am not a huge fan of frosting or anything overly sweet, cheesecake is usually a tried and true favorite of mine. With summer almost over, I wanted to make a dessert that was fruity and fresh- so instantly lemon and raspberry came to mind.

I don’t have a go-to cheesecake recipe so I looked online for a simple recipe (ie. no water bath required!) and stumbled upon this Lemon Cheesecake recipe from Seasons & Suppers. It was a full-proof, easy to follow recipe that resulted in the prettiest cheesecake ever. I don’t want to brag (ok, yes I do!) but isn’t this the most beautiful cheesecake you have ever seen?!?

Now, lemon cheesecake on its own can be delicious, but I wanted to step it up a notch by making a raspberry coulis for the top. Coulis is just a fancy way of saying “sauce” and this recipe from The Cafe Sucre Farine is so simple it is a crime not to add it to your cheesecake! Four ingredients, 5 minutes, and you’re done! Obviously this sauce is perfect for non-cheesecake related endeavors like ice cream, yogurt parfaits… really the possibilities are endless!

The cheesecake paired with the Coulis was a magical combo and it made for a perfect end-of-summer dessert. For minimal effort, this was a huge hit!

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