Michelin-Star Australian Gluten-Free Lemon Cheesecake with Strawberry Coulis
Discover a mouthwatering and advanced-level gluten-free Australian dessert recipe - the Michelin-star chef's lemon cheesecake with strawberry coulis. This recipe is perfect for those who love to indulge in an exquisite cinematic sensory experience. With SEO optimization, this dish will certainly capture your attention and tantalize your taste buds.
Allergens
Milk, Eggs, Nuts
Ingredients
- 1 1/2 cups almond flour 1/4 cup unsalted butter, melted 1/4 cup granulated sugar 16 oz cream cheese, room temperature 3/4 cup powdered sugar 2 large eggs 1/2 cup fresh lemon juice (about 4 lemons) 1 tbsp grated lemon zest 1 tsp pure vanilla extract 1 cup fresh strawberries, chopped 2 tbsp granulated sugar 1 tbsp cornstarch 1/4 cup water
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix almond flour, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture into the bottom of an 9 inch springform pan.
- Bake the crust for 15 minutes or until golden brown. Set aside to cool.
- In a large bowl, beat cream cheese and 3/4 cup powdered sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
- Pour the filling over the cooled crust and smooth the top. Bake for 45 minutes or until the center is just set. Allow to cool completely. Refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine strawberries, 2 tbsp granulated sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool completely.
- Just before serving, drizzle the strawberry coulis over the cheesecake. Slice and enjoy!
Chef’s Insight
Be sure to let the cheesecake cool and chill completely before adding the coulis to prevent it from becoming too runny.
Notes
Adjust the sweetness of the coulis according to your taste preference.