Blackcurrant cheesecake
Description
Homemade baked goods for tea. To add variety to the beloved cheesecake, you can include berries. While strawberry and raspberry cheesecakes are more common, currant cheesecake is rarely seen. And that's a pity! It turns out very tender thanks to the curd-based creamy filling, and not overly sweet, thanks to the currants. For making currant cheesecake, I usually use red currants, but you can also make it with black currants. Serve with tea or coffee.
Instructions
- 1
Step 1
First, prepare the base for the cheesecake. To do this, melt 150 grams of butter, mix the flour with sugar (150 grams), add vanilla sugar and a pinch of salt. Pour the melted butter into the dry mixture and stir.
- 2
Step 2
Grease the baking pan. Press about two-thirds of the resulting mixture into the pan and place in a preheated oven at 175 degrees for 10 minutes.
- 3
Step 3
While the base is baking, you can prepare the filling. First, mix the starch with 5 tablespoons of berry juice. Pour the remaining juice into a saucepan, place over low heat, add 3 tablespoons of sugar, and cook for a couple of minutes. Then add the starch and juice mixture, bring to a boil, stirring constantly. Add the berries (400 grams; reserve the rest for decoration).
- 4
Step 4
Mix the resulting mass and let it cool for 10 minutes. Spread the cooled filling evenly over the base in the pan.
- 5
Step 5
Now prepare the cream. Dissolve the cream powder in milk (250 ml). Rub 125 grams of butter with sugar and cottage cheese. Into the resulting mixture, add eggs, lemon juice, the custard cream, and mix everything thoroughly. Spread the cream evenly over the berries.
- 6
Step 6
Mix the remaining 100 grams of currants with the remaining third of the base dough and carefully spread this mixture over the cream. Place the cheesecake in a preheated oven at 175°C for 50 minutes. Then let it cool and refrigerate for 3-4 hours.
- 7
Step 7
Here's what the delicious and beautiful finished blackcurrant cheesecake looks like when sliced.