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.
- 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
-
Crust:
-
Mix biscuits with cocoa.
-
Add melted butter, mix. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
-
Put crust in a refrigerator and meanwhile prepare a cheesecake.
-
Cheesecake:
-
Whip heavy cream.
-
Incorporate mascarpone using a spatula or a mixer on the lowest speed.
-
Add icing sugar, vanilla extract, mix.
-
Add all-purpose flour and eggs, mix again.
-
Divide the mixture into two halves.
-
First half:
-
Wash and clean currants, smash them into puree.
-
Press them through a sieve and incorporate them into the half of the overall mixture.
-
Add all-purpose flour and icing sugar, stir well.
-
Second half:
-
Melt white chocolate in a water bath or in a microwave oven.
-
Let it cool and incorporate it into second half of the overall mixture.
-
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.
-
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.
-
Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator.
- Baking pan – 23 cm
No Comments