NY Style Cheesecake with Strawberry Rhubarb Basil Coulis

NY Style Cheesecake with a Strawberry, Rhubarb and Basil Coulis

Laurel Tilton
Cheesecake is a classic dessert any time of the year, but this coulis gives it a nice early summer flair. Pair with a sparkling wine or your favorite lemonade. Best to be eaten outside on a warm evening after a meal cooked on the grill.
Course Dessert
Servings 8 servings


  • Kitchen scale


Cheesecake: Recipe adapted from CIA Baking and Pastry

  • 1 premade graham cracker crust
  • 2.5 packs cream cheese 8 ounces each
  • 6 ounces sugar
  • ¼ teaspoon salt
  • 142 grams eggs
  • 15 grams egg yolks
  • 72 grams heavy cream
  • 7 grams vanilla extract


  • 3 cups rhubarb thinly sliced, fresh or frozen
  • 3 cups strawberries fresh or frozen, chopped
  • 1 cup sugar use more after tasting if desired
  • ¼ cup basil chiffonade and chop
  • lemon juice only, if desired


Cheesecake: Recipe adapted from CIA Baking and Pastry

  • Lightly butter a round 9-inch cake pan and line with a parchment circle.
  • Lightly press the crust mixture evenly into the bottom of the pan.
  • Combine cream cheese, sugar, and salt and mix with the paddle attachment on medium speed, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.
  • Whisk the eggs and egg yolks together. Add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
  • Add the heavy cream and vanilla and mix until fully incorporated.
  • Pour the batter into the prepared pan. Gently tap the pan to release any air bubbles.
  • Bake in a water bath in an oven set to 325F until the center of the cake is set, about 1 ¼ hours.
  • Cool the cake completely in the pan on a cooling rack. Wrap the cake, in the pan, in plastic wrap and refrigerate overnight to fully set.
  • To unmold cake, run a knife around the side of the cake pan. Place a plastic-wrap covered cake circle on top of the cake, invert, and tap the bottom of the pan to release the cake if necessary.
  • Remove the pan, peel off the paper from the bottom of the cake, and turn onto a cake circle or serving plate.
  • Drizzle with plenty of the Rhubarb Basil Coulis, and serve with a basil leaf garnish.


  • Macerate (combine together) the rhubarb, strawberries and sugar in a pot for 15 minutes to let them release some liquid.
  • Bring the mixture to a boil over medium-high heat, stirring occasionally,
  • Reduce heat and simmer for another 10 minutes.
  • Use a hand mixer or an immersion blender to give the coulis a silky smooth texture.
  • Add the basil and taste. Add more sugar if sweetness is needed, or lemon juice if more acidity is desired.
  • Cool and use to top cheesecake.
Keyword Basil, cheesecake, Coulis, NY, rhubarb, strawberry

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