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Recipe: Cheese cake with berry coulis


Timmika has prepared this cheesecake at home during August Lockdown 2021

This unbaked cheese cake has a crunchy biscuit base, silky vanilla cream and refreshing berry coulis.

Serves 1-2 people

Recipe: Cheesecake with berry coulis


Base Ingredients
90g digestive or superwine biscuits
30g butter

Ingredients for filling
225g cream cheese
75g caster sugar
1 teaspoon vanilla extract
Zest of 1 lemon
1 and half leaves of gelatine
75 ml cream (for whipping)
2 - 3 tablespoons cream (to heat with gelatine)


  • Melt the butter. 
  • Crush the biscuit finely in a food processor or with a rolling pin. Mix in the butter. Mould firmly into a 13 cm spring mould tin. Place in the fridge to set. 
  • In a bowl or food processor, mix the cream cheese, sugar, vanilla and lemon zest. Combine until sugar has dissolved. 
  • Whip the cream lightly.
  • Soak the gelatine in cold water for a few minutes
  • Take the gelatine out of the water - squeeze off the excess water.
  • Put 2 - 3 tbsp of the cream into a pot or microwave. Heat gently. Add the soft gelatine so it melts completely.
  • Stir in the gelatine-cream into the cheese mixture and at the same time incorporating the whipped cream.
  • Place the cheese filling onto the prepared biscuit base. Cover with plastic wrap.
  • Place in fridge until firmly set. 
  • Decorate with fresh fruit (raspberries, apricots, blueberries).

Berry fruit coulis

60g caster sugar
150g frozen berries (raspberries work well)
100ml water 


  • In a pan heat the sugar, berries and water until soft.
  • Allow to cool. Purée and sieve. 
  • The coulis should be the consistency of a thin sauce.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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