Currant cheesecake recipe

Currant cheesecake recipe:

Ingredients:

For the basics:

200 g of cookies (for example, graham crackers or shortbread cookies)
100 g of butter

For the filling:

750 g of soft curd cheese
200 g sugar
4 eggs
1 teaspoon vanilla sugar
1 teaspoon lemon juice
2 tablespoons flour

For the currant sauce:

2 cups currants (red or black)
1/2 cup sugar
2 tablespoons water
1 teaspoon of starch (for example, corn starch)

Instructions:

Prepare the baking dish by greasing it with oil or using baking paper.

Chop the cookies into crumbs. Melt the butter and mix it with the cookies.

Spread the resulting mixture evenly over the bottom of the mold, tamp it down and put it in the refrigerator.

In a preheated 160 degree C (325 degree F) oven, bake the base of the cheesecake for about 10 minutes. Then remove the mold from the oven and leave to cool.

In a bowl, whisk the curd cheese until soft. Add the sugar and continue to beat.

Gradually add the eggs, one at a time, beating the mass after each addition.

Add vanilla sugar, lemon juice and flour. Mix thoroughly until smooth.

Carefully add the currants to the dough, leaving some berries to decorate on top.

In a small saucepan, combine the currants, sugar, water and starch. Heat over medium heat, stirring constantly, until thickened and the berry sauce appears.

Pour the curd mass onto the prepared base in the mold.

Pour the currant sauce over the curd layer in the mold.

Bake in the oven at 160 degrees C (325 degrees F) for about 50-60 minutes or until the center of the cheesecake becomes elastic.

Turn off the oven and leave the cheesecake in it for another 1 hour, then cool completely in the refrigerator.

Garnish the cheesecake with the remaining currants before serving.

Enjoy your meal!