Blackcurrant cheesecake recipe

Blackcurrant Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This blackcurrant cheesecake recipe is a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the tangy sweetness of blackcurrants. With a buttery biscuit base and a luscious blackcurrant filling, this dessert is sure to impress. The recipe is easy to follow and requires minimal ingredients, making it perfect for both novice and experienced bakers. Indulge in this delectable treat that strikes the perfect balance between tart and sweet flavors.

Keywords: blackcurrant, cheesecake, recipe, tangy, creamy.

Blackcurrant cheesecake recipe details

Blackcurrant cheesecake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the Base:
50 g	unsalted butter, melted
100 g	shortcake biscuits, crushed
	For the Filling:
400 g	cream cheese
3 medium	eggs, separated
2 tbsp	rum or brandy
½ large	lemon, zest and juice
175 g	blackcurrant jam or preserve
2 tbsp	plain flour
50 g	caster sugar
	For the topping:
150 ml	double cream, whipped
300 g	blackcurrants stewed in a little water and sugar to taste

Instructions

Preheat the oven to Gas Mark3, 170°C, 325°F.

Melt the butter and mix with the biscuit crumbs and press into the base of an 8-9 inch, 20-22cm springform cake tin and up to ½ inch or so, 12-15mm up the sides of the tin. Bake for about 10 minutes and allow to cool.

Place the cheese in a bowl and whisk until light and smooth. Beat in the egg yolks, rum, lemon, jam and flour. Mix thoroughly until smooth and even. Set aside.

Whisk the egg whites in a clean bowl until stiff and gently fold into the cheese mixture. Spoon mixture into base and smooth the surface with a spatula.

Bake for about 1½ hours or until set and firm. Turn off the oven and allow the cheesecake to slowly cool in the oven with the door ajar.

Remove the tin from the oven and release the tin outer. Carefully slide the cake from the tin base to a serving plate. Pipe rosettes of whipped cream around the edge of the cake and fill the centre with the stewed fruit. Chill for several hours before serving.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a