Currant and poppy seed cheesecake

Name: Currant and poppy seed cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 125 g Butter; 150 g Butter biscuits; 500 g red currants; 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 400 g Double cream cream cheese; 300 g firm sour cream (10 % fat); 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 TABLESPOONS Lemon juice; 1 package (250 g) Poppy seed bake; 1-2 TEASPOONS Icing sugar for dusting; 1 Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

125 g Butter
150 g Butter biscuits
500 g red currants
3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
400 g Double cream cream cheese
300 g firm sour cream (10 % fat)
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1/2 untreated lemon
2 TABLESPOONS Lemon juice
1 package (250 g) Poppy seed bake
1-2 TEASPOONS Icing sugar for dusting
1 Freezer bag

Directions

1
Melt butter in a pot. Put the biscuits in a freezer bag and crumble them finely with a rolling pin. Spread the bottom of a springform pan (26 cm Ø) with some melted butter. Mix the remaining butter with the cookie crumbs, place on the bottom of a springform pan and press down evenly. Place the base in a cool place for about 30 minutes.
2
In the meantime, wash and drain the currants and put 4-5 panicles aside for decoration. Pluck the remaining berries from the panicles. Separate the eggs for the cream cheese cream. Mix egg yolks, 75 g sugar and vanillin sugar until creamy. Stir in cream cheese, sour cream, pudding powder, lemon zest and juice. Fold in the poppy seed baked goods and 2/3 of the currants. Beat the egg white until stiff and finally add 25 g sugar. Fold the beaten egg white into the cream cheese mixture. Pour cream into the springform pan and smooth it down. Sprinkle the rest of the currants on top.
3
Beat the egg white until stiff and finally add 25 g sugar. Fold the beaten egg white into the cream cheese mixture. Pour cream into the springform pan and smooth it down. Sprinkle the rest of the currants on top. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. Take the finished cake out of the oven and let it cool down in the mould on a cake rack. Remove the cake from the mould, decorate with the remaining currants and dust with icing sugar