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.
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.
- Wheat flour: 200 g
- Baking powder (raising agent): 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.
- Soft curd 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.
- Blackcurrant: 300 g
5
Place the remaining berries on top.
- Blackcurrant: 300 g
6
Place the mold in a preheated oven at 200 degrees and bake for 40 minutes.
