Black Currant Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C) and prepare a springform pan by greasing the sides.
• STEP 2.In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
• STEP 4.Fold in black currant puree and pour the mixture over the crust in the pan. Smooth the top with a spatula.
• STEP 5.Bake for about 50-60 minutes or until the center is set. Remove from the oven and let it cool completely.
• STEP 6.Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
• STEP 7.Before serving, prepare the black currant glaze by heating black currant jam in a saucepan until melted. Let it cool slightly and then pour over the chilled cheesecake.
• STEP 8.Slice and serve the Black Currant Cheesecake chilled. Enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• For a smoother texture, strain the black currant puree before adding it to the cheesecake mixture.

Storage and Serving

• Store the leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
• Serve the cheesecake chilled for the best taste and texture.
• Garnish with fresh black currants or a dollop of whipped cream before serving, if desired.