BLACK CURRANT CHEESECAKE
This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. The design brief was to make the food healthier, so I had to lower salt, fat and sugar content and raise fibre, however this still tastes great. (It's hard to make cheesecake healthy!) The blackcurrants give it a wonderful flavour, I defrosted and used up berries I'd picked the previous year, frozen and forgotten about. I served this in clear individual ramekins so you can see the layers of base and topping, it looks brilliant! Yum Yum Yum. =)
Provided by Pearly Toes
Categories Cheesecake
Time 45m
Yield 4-6 indiviual cheesecakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a pan on low heat and melt the butter.
- Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
- Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
- Put in fridge to cool.
- Pour the double cream into a bowl and whisk until stiff but don't let curdle.
- Stir in the cream cheese.
- Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
- Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
- Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
- Slice up the Kiwi and serve with kiwi and a few whole black currants.
- Return to fridge until ready to serve.
- Consume!
Nutrition Facts : Calories 598.6, Fat 45.1, SaturatedFat 25.4, Cholesterol 125.3, Sodium 463.8, Carbohydrate 41.7, Fiber 0.9, Sugar 12.9, Protein 10.4
BLACKCURRANT CHEESECAKE
A great dessert to serve in the summer months and for any special occasions.
Provided by brinf002
Time 45m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool.
- Whizz the biscuits in a food processor to make fine crumbs. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Chill in the fridge.
- For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. In a mixing bowl, beat together the mascarpone, cream cheese, double cream until smooth. Whisk in the chocolate until thick.
- Briefly fold half of the blackcurrant topping into the cream cheese mixture so it makes a ripple effect, but doesn't turn it purple. Spoon into the cake tin and chill in the fridge until set.
- Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake.
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