Blackcurrant Cheesecake

8 servings

100 minutes

Blackcurrant cheesecake is the embodiment of exquisite taste and texture harmony. Its roots trace back to American cuisine, where cheesecakes became symbols of tenderness and richness. The crunchy shortcrust base pairs with an airy, creamy cheese filling enriched with vanilla notes. Bright blackcurrant berries add a slight tartness to the dessert that beautifully contrasts with its sweetness. This cheesecake is perfect for morning coffee or evening tea and will adorn any celebration. Thanks to its versatility, it is equally good chilled, maintaining freshness and a rich berry aroma.

Energy value per serving

• Calories: 382
• Proteins: 10.3g
• Fats: 21.4g
• Carbohydrates: 36.3g

Ingredients

• Wheat flour: 200 g
• Butter: 150 g
• Sugar: 100 g
• Baking powder: 1 tsp
• Chicken egg: 3 pc
• Blackcurrant: 300 g
• Soft cottage cheese: 500 g
• Vanilla sugar: 1 tsp
• Sour cream: 100 g
• Vegetable oil: 1 tsp

Cooking steps

1. Sift the flour with the baking powder. Add diced butter and mix quickly. Add sugar and egg, knead into a smooth, elastic dough. Wrap in film and refrigerate for 30 minutes.

   Required ingredients:

   • Wheat flour: 200 g
   • Baking powder: 1 teaspoon
   • Butter: 150 g
   • Sugar: 100 g
   • Chicken egg: 3 pieces

2. Mix cottage cheese with eggs, sour cream, and vanilla sugar. Beat with a mixer until smooth.

   Required ingredients:

   • Soft cottage cheese: 500 g
   • Chicken egg: 3 pieces
   • Sour cream: 100 g
   • Vanilla sugar: 1 teaspoon

3. Flatten the dough in the mold and refrigerate for 15 minutes.

4. Add half of the currants to the filling, place it on the dough, and refrigerate for another 15 minutes.

   Required ingredients:

   • Blackcurrant: 300 g

5. Place the remaining berries on top.

   Required ingredients:

   • Blackcurrant: 300 g

6. Place the mold in a preheated oven at 200 degrees and bake for 40 minutes.