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Berry Cheesecake

Berry Chessecake_3 - Peugeot Saveurs

Berry Cheesecake


For the crust :

  • 1-¼ cup (110g) graham crackers
  • 1/3 cup (75g) butter, melted
  • 1 Tablespoon (15g) sugar

For the filling:

  • 2 (8 oz/225g) blocks cream cheese, softened to room temperature
  • 1 cup (200g) sugar
  • 3 Tablespoons (45g) sour cream
  • 1 teaspoon (5 ml) vanilla extract
  • ½ Tablespoon (10 ml) lemon juice, optional
  • 2 large eggs

For the strawberry coulis:

  • 2 Tablespoons (30 ml) water
  • 1 Tablespoon (13g) sugar
  • 10 ounces (300g) strawberries, halved

Extra fresh berries, for serving



For the crust:

  • Mix the graham crackers in a food processor until they are fine crumbs.
  • Transfer to a mixing bowl and mix with sugar and melted butter.
  • Pack the mixture firmly into bottom and sides of 10.6-inch (27 cm) pie pan. Chill in the refrigerator while preparing the filling.

For the filling:

  • Preheat the oven to 300°F (150°C).
  • Using a stand mixer or an electric hand mixer, beat together cream cheese, sugar, sour cream, vanilla extract and lemon juice.
  • Add eggs to the mixture, one at a time, mixing well between each addition. Mix for about 4-5 minutes until the mixture is thick and perfectly smooth (it’s the key to get a really creamy cheesecake).
  • Pour the filling into the pie crust and bake for about 65-70 minutes. Allow the cheesecake to cool for 3-4 hours in the refrigerator before serving.

For the strawberry coulis:

  • In a small saucepan, bring the water and sugar to the boil, stirring to dissolve the sugar.
  • Add the strawberries and cook for 4-5 minutes, or until soft.
  • Using a hand mixer, purée the mixture until smooth.
  • Decorate the cheesecake with fresh berries of your choice, pour some berry coulis on top and enjoy!