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Redcurrant cheesecake recipe

Redcurrant cheesecake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. Allow plenty of time for the cheesecake to set if you are making the day of your occasion and have a nice chilled Muscat on hand to pair with it.

55 people made this

IngredientsServes: 8

  • 55g butter
  • 225g digestive biscuits, crushed
  • 500g cream cheese
  • 55g caster sugar
  • 250ml double cream, whipped
  • 450g fresh redcurrants
  • sprig fresh mint, to decorate

MethodPrep:10min ›Cook:2min ›Extra time:3hr setting › Ready in:3hr12min

  1. Grease a round 23cm springform tin.
  2. In a saucepan over a medium heat, melt the butter and add the crushed digestive biscuits. Remove from the heat and press the mixture into the prepared springform tin.
  3. In a bowl, mix together the cream cheese and the sugar till sugar has dissolved. Fold in the whipped cream. Add the fresh redcurrants and fold in gently.
  4. Spoon the cream cheese and redcurrant mixture onto the biscuit base. Chill in the fridge for at least 3 hours before serving. Decorate with a sprig of fresh mint.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Sweet with a sharpness because of redcurrants, everyone who had some enjoyed it-21 Jul 2013


For the base

For the filling

  • 50g/2oz butter, softened
  • 175g/6oz caster sugar
  • 450g/1lb cream cheese (medium fat soft cheese)
  • 25g/1oz plain flour
  • 1 lemon, juice and finely grated rind
  • 3 eggs, separated
  • 150ml/5fl oz double cream, lightly whipped

For the topping

  • 150ml/5fl oz double cream, whipped
  • 450g/1lb mixed fruits (blueberries, raspberries, red currants) or bag of frozen fruits.
  • a little icing sugar (optional)

In the Servigroup Kitchen, we like to use the more traditional plain or digestive bicuits, however you can use the biscuits of your choice as long as they are properly crushed and can be used to make a good base.

First, you need to break the 12 biscuits into very small pieces so that you can easily crush them by hand using a fork. You then need to mix them with the butter in order to make the base on which the cheese and redcurrants will go. You now need to place the mixture into your chosen mold. It is very important to spread the mixture evenly so that once it reaches the ideal consistency, the base will be even.

It is now time to let the mixture rest in the fridge for around 15 minutes.


Method

1. Preheat the oven to 170°C (325°F/Gas 3). Grease a 22 cm (8½ inch) springform cake tin. Put the almonds in a large processor fitted with the metal blade and whizz in 2second bursts for 12 seconds, or until they resemble fine breadcrumbs. Do not grind the almonds to a powder. Transfer the almonds to the prepared tin and roll the tin around to coat with the almonds. Spread the excess almonds over the base of the tin.

2. Put the neufchatel cheese, flour, caster sugar, vanilla and lemon zest in the cleaned processor and whizz for 12–15 seconds, or until smooth. Add the eggs and whizz for 10 seconds, or until well combined, scraping down the side of the bowl as needed. Transfer the mixture to a bowl.

3. Without cleaning the processor bowl, add the redcurrants, crème de cassis or cherry brandy and icing sugar and whizz for 10–12 seconds, or until smooth. Add 250 ml (9 fl oz/1 cup) of the cheese mixture and briefly whizz to combine.

4. Gently pour the remaining cheese mixture into the tin, being careful not to disturb the almond crumbs. Bake for 20 minutes. Gently spoon the redcurrant mixture over the surface and bake for a further 30 minutes, or until the surface is just set. Remove from the oven and set aside to cool for 15 minutes.

5. To make the topping, mix the sour cream, sugar and vanilla in a small bowl until smooth. Spread over the cheesecake and return to the oven for 10 minutes. Set aside to cool in the tin, then turn out and chill before serving. Serve topped with extra redcurrants.


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Redcurrant cheesecake recipe - Recipes

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Redcurrant cheesecake is a delicious combination of tart redcurrants mixed with cream cheese on a crunchy biscuit base. This cheesecake is not cooked and it is therefore simple and quick to make".

Ingredients

4oz (1/2 cup) plus 1 teaspoon butter melted
8oz crushed digestive biscuits (2 cups graham crackers, crushed)
1 teaspoon ground cinnamon
1lb cream cheese
2oz (1/4 cup) fine white sugar (castor sugar)
4 fl. oz. single cream (half cup light cream)
1 1/4 lb. redcurrants, trimmed
1/2oz geletine, dissolved in 2 tablespoons hot water
15. fl. oz double cream (1 7/8 cups heavy cream
1 egg white stiffly beaten


Redcurrant and vanilla cheesecake

Baked cheesecakes can be delicious but they can disappoint. They can be dry and cracked and not the soft creamy deliciousness that you are expecting. How much wobble really should there be when you take it out of the oven? Unbaked cheesecakes on the other hand… Unbaked cheesecakes are always delicious, always moist and always creamy.

Don’t get me wrong, I definitely won’t be turning down a slice of New York cheesecake any time soon. But when it’s up to me to make simplicity wins every time.

And this is simple. Simple to make, simple to dish up and simple to devour far too quickly.

It’s the perfect pudding for a large gathering- no extra work- plenty of extra cheesecake.

It keeps well too so they’ll be a slice for tomorrow and they next day- just in case you forget quite how scrummy it is.

The recipe below is for a base vanilla cheesecake, which is delicious on its own, served with fruit or topped with a fruit jelly like mine. The fruit is up to you. Here I used redcurrants as there was a couple of punnets from the farmers market in the fridge and the sharpness works particularly well with the rich base. Blackcurrants or other tart fruit would be equally good but feel free to use strawberries, raspberries or anything else you like. Even try folding the fruit into the vanilla base but bare in mind it won’t last as long. Although I doubt that will be too much of a problem…

Cheesecake base

100g butter
12 digestive biscuits (180g)

  • Melt the butter and allow to cool for about 10mins
  • Line the tin leaving at least 10cm of paper up each side to help lift it out
  • Crush the biscuits to as fine a powder as you can and stir in the melted butter. Press this into the tin and pop into the fridge for at least an hour to set

4 gelatine leaves
210g cream cheese
500g mascarpone
130ml double cream
40g caster sugar
2 tsp vanilla paste (1tsp vanilla extract)

  • Soften the gelatine in cold water for five mins
  • Beat the cream cheese and mascarpone together until soft and combined
  • Heat the cream and sugar in a pan to dissolve the sugar. Do not boil. Add the drained gelatine leaves to the warm cream one at a one making sure each has dissolved an is fully stirred in before adding the next. Add the vanilla
  • Pour the cream over the cheeses, a little at a time, and beat to thoroughly combine. Taste and add more vanilla if you would like. Pour this over your cheesecake base and refrigerate to set

Redcurrant jelly

1 large punnet of red currants (approx 400g)
1tbsp sugar + extra to taste
2 gelatine leaves

  • Heat the redcurrants, sugar and water in a pan over a low heat until the currants start to release their juices
  • Turn the heat up to medium and allow the fruit to bubble away for 10mins
  • Remove from the heat and taste for sugar. If more is needed put the pan back on the heat and dissolve in a little more (I added an extra tablespoon)
  • Soften the gelatine in cold water for 5mins
  • Drain the fruit in a sieve, reserving 150ml of the juice for the jelly. Discard the pulp of keep to serve alongside as a compote (if you are using berries with large seeds like redcurrants pushing the pulp through a sieve and discarding the left over seeds is a good idea here)
  • Drain the gelatine and stir into the fruit juice, making sure it is well mixed in. Pour the newly made jelly over the cheesecake and return to the fridge to set for a couple of hours
  • Serve in rectangles approximately 1 x 2 inches

Assuming all ingredients were fresh this will keep well in the fridge for a few days

Allergen advice: this can be made gluten free by using gluten free biscuits in the base


Chocolate Swirl Cheesecake with Redcurrant Coulis

This classic Chocolate Swirl Cheesecake with Redcurrant Coulis is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!

Serves: 8
Preparation time: 20 minutes
Cooking time: 45-50 minutes

Method

Preheat the oven to 170°C/160°C Fan/Gas Mark 3.

In a large bowl, beat together the ricotta cheese, cream cheese and eggs until smooth. Stir in SPLENDA® Granulated.

Warm the milk over a low heat, remove from the heat and stir in the cocoa until combined. Beat the cocoa mixture into the remaining cheese mixture. Pour into the centre of the plain cheese mixture and using a skewer or sharp knife swirl, making a figure of eight pattern until a marbled appearance is achieved.

Redcurrant Coulis:

  1. Gently heat the redcurrants in a pan with 2 tablespoon water for 5 minutes until the juices run.
  2. Push through a sieve and stir in SPLENDA® Granulated.
  3. Serve warm or cold with the cheesecake.

Tip: you could replace Redcurrant Coulis with Cranberry Coulis (see method below)

Boil 300ml water with 50g dried cranberries and 1 tablespoon of SPLENDA® Granulated for 10 minutes.


Recipe Summary

  • ¾ cup dried currants
  • 4 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup white sugar
  • 1 ¼ teaspoons salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
  • 1 ½ cups buttermilk
  • 1 teaspoon lemon zest
  • 2 tablespoons melted butter
  • ¼ cup coarse sugar crystals

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Cover currants with warm water in a bowl and set aside to moisten.

Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.

Drain currants and discard soaking water mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.

Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.

Cut the dough in half crosswise with a sharp knife cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.

Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.


Chocolate Swirl Cheesecake with Redcurrant Coulis

This classic Chocolate Swirl Cheesecake with Redcurrant Coulis is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Low Calorie Sweetener, Granulated!

Serves: 8
Preparation time: 20 minutes
Cooking time: 45-50 minutes

Method

Line the base of a 20cm (8 inch) spring-form tin with non-stick baking parchment and brush the tin with oil.

Mix together the biscuits and honey and press into the base of the tin and a little way up the sides. Chill until required.

In a large bowl, beat together the ricotta cheese, cream cheese and eggs until smooth. Stir in the SPLENDA® Granulated.

Pour ¾ of the mixture into a separate bowl. Add the lemon zest, stir to combine and pour into the tin. Set aside.

Warm the milk over a low heat, remove from the heat and stir in the cocoa until combined. Beat the cocoa mixture into the remaining cheese mixture. Pour into the centre of the plain cheese mixture and using a skewer or sharp knife swirl, making a figure of eight pattern until a marbled appearance is achieved.

Bake for 45-50 minutes until just golden and set. Cool slightly or chill before serving.

Redcurrant Coulis

Gently heat the redcurrants in a pan with 2 tablespoons of water for 5 minutes until the juices run.

Push through a sieve and stir in the SPLENDA® Granulated.

Serve warm or cold with the cheesecake.

Tip: you could replace Redcurrant Coulis with Cranberry Coulis (see method below)

Boil 300ml water with 50g dried cranberries and 1 tablespoon of SPLENDA® Granulated for 10 minutes.



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