Baked Blackcurrant Cheesecake

Crust

½ cup flour

50gm cold butter, cubed

2 Tbsp sugar

1 egg yolk

 

Filling

750gm cream cheese

1 cup sugar

3 Tbsp flour

1 tsp vanilla

1 tsp finely grated lemon zest

3 eggs plus leftover egg white

½ tsb cinnamon

3 Tbsp ViBERi Organic Blackcurrant Powder

350gm ViBERi Organic Frozen Blackcurrants

 

Method

Crust

  • To make crust, combine the first 3 ingredients in a food processor, mix until butter is finely chopped, then add egg yolk and mix to a dough.
  • Press mixture into a 20cm diameter spring form pan and bake at 200°C for 5 minutes.

 

Filling

  • Blend softened cream cheese in food processor with the sugar, flour, vanilla, zest, cinnamon and blackcurrant powder, then add the eggs and beat until evenly smooth.
  • For extra blackcurrant taste, tip 350gm bag of frozen blackcurrants onto the partially cooked base then pour filling over.
  • Bake at 200°C for 15 minutes, then at 150°C for 45-60 minutes, until a pointed knife inserted in the middle comes out clean.
  • Leave to stand 30 minutes, then run a knife around the sides of the pan then release the sides

Keep refrigerated :)

(Image not of this recipe please do send us your photo if you make it!)

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