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Old-Fashioned New York-Style Cheesecake with Berry Coulis Recipe

Old-Fashioned New York-Style Cheesecake with Berry Coulis

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Average Rating:

Total Reviews: 35

Showing 21-30 of 35

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  • on April 30, 2007

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    This was my first attempt at cheesecake for my husband's birthday. Everyone said it was one of the best cheesecakes they have ever had. Considering it was my first attempt at making a cheesecake, I have to give credit to the recipe. It was slightly more complicated that other recipes that I saw (zests, vanilla bean, bourbon, but was well worth the very little extra work that required. I actually left out the vanilla bean because I forgot to buy it at the store and the bourbon. The raspberry coulis was delicious and I will definitely be using it as a sauce on other desserts in the future. If you are going to make this, just remember that the 2 1/2 hours listed in the recipe summary is misleading - cheesecake needs a long time to cool.

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  • on February 10, 2007

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    This was my first shot at cheesecake, and I got rave reviews.

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  • on January 26, 2007

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    This recipe was excellent but I did do a few things differently. I did not use any alcohol. When I baked the cake, I laid a layer of foil over the top for the first 70 minutes. Then, I removed the foil and baked it 30 minutes longer. It was PERFECT! Then, for the sauce, I used strawberries and no alcohol. It was yummy as well.

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  • on January 17, 2007

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    This is a fantastic recipe for a delicious cheesecake. However, Emeril recommends using a 9" pan. Mine was 9.5" and the cheesecake still almost overflowed when baking. I covered the top of my pan prevent browning and the filling wound up stuck on the foil. Also, be sure to add enough water to the water bath as you'll lose quite a lot during the baking process.

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  • on January 14, 2007

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    This was so good! I had never made an actual cheesecake before and was a little scared but it was wonderful! Didn't have burboun, used 1/2 tsp. rum extract and didn't use the berries, I put melted chocolate on top. Everyone LOVED it!

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  • on January 03, 2007

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    This cheesecake is easy and so good it's probably illegal in some states.

    Some guests still don't believe I made it. They were convinced it came from an expensive bakery.

    I covered the top with foil to avoid browning (still using water bath. It took an extra 20 min or so to cook this way. As soon as I removed it from the oven, I ran a hot wet knife around the edges to be sure it didn't stick to the sides and cause a crack when cooling. I then re-covered with foil to keep some of the steam in while it cooled completely.

    It came out perfect!

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  • on November 28, 2006

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    This recipe has made people beg, borrow and steal to get me to make them cheesecake. However, my recipe is well over 10 years old and it came out of a gourmet magazine and it wasn't credited to Emeril Legasse. The recipe is identicle, down to the berry coulis. The only difference is that Emeril's recipe is tweaked by using vanilla bean instead of just vanilla extract and the addition of Grand Marnier to the coulis. The only other difference is he cooks at the same temp for the whole time and the one I use sets ane initial higher temperature for of 475 degrees for 10 minutes and then down to 200 degrees for an hour and 50 min.

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  • on April 02, 2005

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    The berry couli rocks! I will make this again and again.

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  • on January 15, 2005

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    The cheese cake comes out wonderful, you may need to check the timing though, depening on where you are located. May be done sooner than the recipe calls for.

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  • on December 02, 2004

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    This has become my signature dessert and all of my family and friends love it and cannot get enough of it.

    I add 2 Tbsp. of Bacardi O Rum to it and it complements the Orange and lemon zests.

    The recipe appears daunting at first, but the results are spectacular and your friends and family will thank you for it and beg for more!

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