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Cranberry coulis for New-York style vanilla cheese cake
2013-08-06
https://www.metro.ca/userfiles/image/recipes/coulis-canneberges-gateau-fromage-4180.jpg
PT05M
PT15M
PT20M
In a thick-bottomed skillet, combine the cranberries and the sugar over medium heat. Add the cranberry juice and simmer for about 10 minutes, until the berries come apart easily. Add the kirsch and cook for one-two minutes longer. Let the mixture cool slightly and put through the blender for a smooth purée.Place a slice of Irresistible cheesecake on a plate. Pour the cranberry coulis over the cake. Serve with a few fresh cranberries and garnish with mint leaves and put through the blender for a smooth purée.18
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Metro
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2/3 lb (310 g) frozen cranberries, thawed
3/4 cup (190 mL) sugar, or more for a sweeter purée
1 cup (250 mL) cranberry juice
new-york style vanilla cheese cake
Cranberry coulis for New-York style vanilla cheese cake
2
cups
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Ingredients
-
2/3 lb
(310 g)frozen cranberries, thawed
-
3/4 cup
(190 mL)sugar, or more for a sweeter purée
-
1 cup
(250 mL)cranberry juice
-
new-york style vanilla cheese cake
Preparation
In a thick-bottomed skillet, combine the cranberries and the sugar over medium heat. Add the cranberry juice and simmer for about 10 minutes, until the berries come apart easily. Add the kirsch and cook for one-two minutes longer. Let the mixture cool slightly and put through the blender for a smooth purée.
Place a slice of Irresistible cheesecake on a plate. Pour the cranberry coulis over the cake. Serve with a few fresh cranberries and garnish with mint leaves and put through the blender for a smooth purée.
18
Source :
Metro
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