Blackcurrant Cheesecake
10 servings
90 minutes
Blackcurrant cheesecake is a refined combination of delicate cottage cheese cream and the rich tartness of blackcurrants. This dessert originates from America, where cheesecake has long become a symbol of cozy family evenings and festive celebrations. Oatmeal cookies create a crunchy base, while the airy cheese mass smoothly contrasts with the rich berry jelly. Blackcurrants not only give the dessert a vibrant flavor but also enrich it with vitamins. This cheesecake is perfect for summer days when you crave something cool and fresh, but it also suits winter tea gatherings, reminding you of sunny berry summers.
1
Crush the oatmeal cookies and place them in a mold.
- Oatmeal cookies: 300 g
2
Mix cottage cheese with butter and add 200 grams of sugar, continue mixing until smooth.
- Soft fat-free curd cheese: 500 g
- Butter: 100 g
- Sugar: 3 glasss
3
Place in a mold and bake at 180 degrees for 30-40 minutes.
4
Put the currants in a pot and sprinkle with 200 grams of sugar, bring to a boil, add water (if you want more jelly).
- Blackcurrant: 300 g
- Sugar: 3 glasss
5
Add gelatin to the currant and mix thoroughly, leave to cool to room temperature.
- Gelatin: 20 g
6
Take the cottage cheese out of the oven and wait for it to cool (to room temperature), then add the berries and pour the resulting syrup over it.
7
We leave it for 7–8 hours.
