Black Currant Cheese Tin Cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 30
  • 300 g (1 1/2 packs) Butter cookies
  • 250 g Butter
  • 280 g Sugar
  • 1 package Vanillin sugar
  • 8 Eggs (size M)
  • 800 g Double cream cream cheese
  • 600 g Schmand
  • 2 (each 312 g sample weight) Glasses Lemon Curd
  • 500 g red currants
  • 2 packages red cake glaze, unsweetened
  • 1/2 l clear apple juice
  • 7-10 Tbsp Currants and mint
  • 7-10 Tbsp Grease

Directions

  1. 1

    Finely crumble the butter biscuits. Melt 150 g butter and mix well with the cookie crumbs. Spread the crumb mixture evenly on a greased fat pan (approx. 32 x 38 cm) and press it smooth. Mix 100 g soft butter, 150 g sugar and vanilla sugar in a large bowl until creamy. Separate the eggs and chill the egg whites.

  2. 2

    Add the egg yolks, cream cheese, sour cream and lemon curd to the butter-sugar mixture and mix everything to a smooth cream. Beat the egg whites until stiff and finally pour in 50 g sugar. Fold two portions of beaten egg whites into the cream cheese mixture, place on the crumb base and smooth it down evenly. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Leave the finished cheesecake to cool on the fat pan. In the meantime, wash the currants, drain well and remove the berries from the panicles. Spread the redcurrants on the cooled down cheesecake (do not worry if they are not evenly distributed). Put the cake glaze and 80 g sugar in a small pot and mix it with apple juice bit by bit. Bring to the boil while stirring and let the finished glaze stand for 4-5 minutes.

  3. 3

    In the meantime, wash the currants, drain well and remove the berries from the panicles. Spread the redcurrants on the cooled down cheesecake (do not worry if they are not evenly distributed). Put the cake glaze and 80 g sugar in a small pot and mix it with apple juice bit by bit. Bring to the boil while stirring and let the finished glaze stand for 4-5 minutes. Spread the icing over the currants and let it stand for about 30 minutes. Cut the cake into approx. 30 pieces and serve decorated with black currant panicles and mint

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal
CARBS
30 g
FATS
26 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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