Baked Blackcurrant Cheesecake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
1
- For the base
- 1 ½ cups all-purpose flour
- 2 Tbsps cocoa powder
- ¼ cup sugar
- ½ cup butter (scant)
- 1 Tbsp cream
- all-purpose flour (for working the pastry)
- For the filling
- 4 eggs (separated)
- ¾ cup sugar
- 2 Tbsps Vanilla sugar
- 1 ¾ cups Ricotta cheese
- 1 ¾ cups Quark
- 2 Tbsps lemon juice
- 4 Tbsps Corn starch
- 4 cups black currant
Preparation steps
1.
Mix together the flour, cocoa and sugar. Add the butter and cream and quickly work into a smooth shortcrust pastry. If necessary, add a little extra cold water or flour. Wrap in cling film and chill for approx. 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the springform tin with grease-proof paper.
3.
Roll out the pastry on a floured surface to the size of the tin and line the base of the tin. Prick all over with a fork.
4.
For the filling, whisk the egg whites with a pinch of salt to form stiff peaks. Beat the egg yolks with the sugar and vanilla sugar until light and fluffy. Stir in the ricotta, quark and lemon juice, then stir in the cornflour. Finally, fold in the egg whites.
5.
Spread a little of the creamy mixture over the base of the cheesecake and scatter the blackcurrants on top, reserving some for garnish. Spoon over the remaining mixture and bake in the oven for around 1 hour. Leave to cool completely.
6.
Serve cut into slices and garnished with the remaining blackcurrants.
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