Red Currant Cheesecake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 590 kcal | (28 %) | ||
| Protein | 15.4 g | (16 %) | ||
| Fat | 30.1 g | (26 %) | ||
| Carbohydrates | 63 g | (42 %) |
Ingredients
- For the crust
- 300 grams Pastry flour
- 100 grams powdered sugar
- 1 medium egg
- 175 grams cold butter (grated)
- 250 grams red Currants
- Red Currants (and powdered sugar for garnish)
- For the filling
- 100 milliliters Whipped cream
- 125 grams soft butter
- 250 grams powdered sugar
- 2 packets Bourbon vanilla powder
- 1 organic lemon (zested and juiced)
- 4 medium eggs
- 2 packets vanilla pudding mix
- 1 kilogram Cottage cheese
Preparation steps
For the crust, knead flour, powdered sugar, egg and butter to a smooth dough. Cover dough and refrigerate for about 30 minutes.
Line bottom of a springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper. Roll out dough on a floured surface. Set dough in bottom of prepared pan and pull up an edge about 5 cm high (approximately 2 inches high).
For the filling, rinse and drain drain currants and pluck from stems with a fork. Beat cream until stiff. Beat butter, powdered sugar, vanilla sugar, lemon zest and lemon juice until fluffy. Individually stir eggs in to butter mixture. Mix vanilla pudding powder and cottage cheese, stir into butter mixture and carefully fold in whipped cream. Spread half of the filling mixture into crust, spread currants over filling and smoothly spread remaining filling over currants. Bake cheesecake in oven preheated to 175°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 70 minutes.
Let cheeecake cool briefly in pan, then remove from pan to cool completely on a wire rack. For garnish, decorate cheesecake with currants and dust with powdered sugar. Cut cheesecake into pieces to serve.
