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Fruity Summer Cheesecake with Apricot and Vanilla Bean Coulis

4 min read

A light and fruity summer cheesecake with apricot and vanilla bean coulis.

Celebrate the flavours of summer with this light and fruity cheesecake. It is paired with a luscious apricot and vanilla bean coulis that adds a warm and floral sweetness.

Served alongside a medley of fresh seasonal fruit and berries, a crisp golden tuile, and a dollop of softly whipped cream, this refreshing dessert is the perfect balance of creamy, crisp and juicy - like summer on a plate!

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This plating guide contains step by step plating instructions and photos so you can reproduce this in your own kitchen.

Recipes Used in This Dessert

Components Per Portion

1 portion vanilla cheesecake
Apricot and vanilla bean coulis
Whipped Chantilly cream
Kiwifruit, strawberry, blackberry, blueberry
Fresh passionfruit
A twisted tuile biscuit
Mint tips

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You can use this plating guide for any dessert - don't be limited by the components I have used for this plating idea.

If you don't have any of these components on hand, feel free to substitute them for similar components you do have - but aim to swap them out like-for-like.

Useful Equipment

Preparing Components

Put a little coulis into a small squeeze bottle to use for garnishing.
Cut the cheesecake into wedge portions, dipping your knife in hot water and drying it between each cut. This will give you neat, professional-looking slices with clean edges.
Peel and cut the kiwifruit into thin slices.
Cut the strawberry into quarters.

Step-by-Step Plating

Plate Selection

Choose a suitable plate, I have decided on a white plate as a blank background for the brightly coloured fresh fruit.

Saucing the Plate

Position a large round cookie cutter or small glass bowl into the centre of the plate.
Firmly hold it in place and draw a circle around the edge with the squeeze bottle of coulis. This is a great way to make a perfect circle.

Position the Cheesecake

Position the cheesecake wedge with the point of the wedge in the centre of the plate. The outer side will be on the outside of the coulis circle. A small stepped palette knife is great for moving dessert portions, it's small and enables you to be precise.

Adding the Cream and Fruit

Pipe a rosette of cream on either side of the cheesecake. One slightly closer to the centre of the plate and one nearer the edge. This creates visual balance.
Arrange the fruit on the cream rosettes. Try to place them all slightly angled to create height where possible, and don't push them too hard into the cream. They're really resting on the cream to stop any juice seeping onto the plate.

Spoon a little fresh passionfruit onto the cheesecake and on one cream rosette. We've kept both sides mostly similar, but adding passionfruit to only one side changes things up a bit and gives the plating a bit of intrigue.

Finishing Touches

Pipe another smaller rosette of cream onto the top of the cheesecake. This will be a base for the tuile to sit on.
Carefully position the tuile.
Add a mint tip to each cream rosette for an extra pop of green.

Final Dessert

There you have your beautifully plated dessert. When plating multiple portions, line up your plates and complete each step on all plates before moving to the next step.