Cheesecake with currant jam
8 servings
60 minutes
Cheesecake with currant jam is an exquisite combination of creamy cheese layer and the tart taste of black currants. This dessert originates from American cuisine but has variations popular worldwide. White chocolate adds tenderness to the filling, while lemon zest provides a subtle citrus freshness. The crunchy cookie base contrasts with the silky texture of the cheesecake, and the jam patterns make each slice unique. This dessert is perfect for a cozy home tea time or festive treat. Serve it chilled to fully reveal the rich palette of flavors, complemented by almond flakes that add a crunchy note. Enjoy this harmonious and elegant delicacy!
1
Crush the cookies, add room temperature butter and rub into a homogeneous mass, add salt. Line a baking tray with paper, place the cookies (with small edges), and put in the refrigerator.
- Biscuits (cookies): 300 g
- Butter: 150 g
- Salt: pinch
2
Beat the eggs with sugar, add lemon zest and juice, cottage cheese, sour cream, melted chocolate, and semolina. Mix until smooth. Take the pie base, spread the mixture in one layer, then jam, then again the mixture and more jam (you can create wonderful patterns on the surface). Place in a preheated oven at 200 degrees for 30 minutes. When the pie is ready, sprinkle with almond flakes and serve completely cooled.
- Chicken egg: 3 pieces
- Sugar: 4 tablespoons
- Lemon zest: 0.5 piece
- Lemon juice: 15 ml
- Curd cheese (tvorog): 500 g
- Sour cream: 3 tablespoons
- White chocolate: 100 g
- Semolina: 3 tablespoons
- Blackcurrant jam: 10 tablespoons
- Flaked almonds: to taste
