Red Currant White Chocolate Cheesecake

I didn´t even notice and currant season is almost over. Not that I wanted to make some jam or what, but I wanted to make at least one cake. I managed to make Red Currant White Chocolate Cheesecake. Since I think red currants are too sour, I wanted to combine them with something really sweet and white chocolate is a great match. This cheesecake may come in handy when you don´t want traditional cakes and meringue tarts with currants since I think it is quite unique (I have to boast :D). Thanks to the subtle zebra effect, it looks lovely and when it comes to its taste, the sourness of red currants combines perfectly with the sweet chocolate. Moreover, you won´t find any grains in here because red currants must be pressed through a sieve. It is just a great refreshing summer dessert.

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Red Currant White Chocolate Cheesecake

Prep Time

40 mins

Cook Time

45 mins

Total Time

1 hrs 25 mins

 

Baked zebra cheesecake made with red currant layer and white chocolate layer

Servings: 10 pieces

Ingredients

• Crust:
• 140 g crushed butter biscuits
• 40 g melted butter
• Cheesecake:
• 200 g heavy cream
• 500 g mascarpone
• 4 tbsp icing sugar
• 1 tbsp vanilla extract
• 3 tbsp all-purpose flour
• 3 eggs
• 400 g red currants
• 3 tbsp all-purpose flour
• 4 tbsp icing sugar
• 100 g white chocolate

Instructions

1. Crust:
2. Mix biscuits with cocoa.
3. Add melted butter, mix. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
4. Put crust in a refrigerator and meanwhile prepare a cheesecake.
5. Cheesecake:
6. Whip heavy cream.
7. Incorporate mascarpone using a spatula or a mixer on the lowest speed.
8. Add icing sugar, vanilla extract, mix.
9. Add all-purpose flour and eggs, mix again.
10. Divide the mixture into two halves.
11. First half:
12. Wash and clean currants, smash them into puree.
13. Press them through a sieve and incorporate them into the half of the overall mixture.
14. Add all-purpose flour and icing sugar, stir well.
15. Second half:
16. Melt white chocolate in a water bath or in a microwave oven.
17. Let it cool and incorporate it into second half of the overall mixture.
18. Batter is layered in the following way: take about 3 tablespoons of the chocolate mixture and put it in the center of baking pan. Then, take about 3 tablespoons of the currant mixture and put it on the chocolate mixture. Continue like this until there is no batter left. If the batter doesn´t want to spread from the center to the sides, use a spoon to spread it.
19. Bake it for 45 minutes at 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
20. Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator.

Recipe Notes

• Baking pan – 23 cm

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