Currant Cheesecake

Name: Currant Cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 Protein (size M); 2 TABLESPOONS + 200 g sugar; 7-10 Tbsp small edible flowers; 125 g soft butter; 100 g Double cream cream cheese; 7-10 Tbsp scraped pulp from 1/2 vanilla pod; 3 Eggs (size M); 200 g Flour; 1 pinch Salt; 1 TEASPOON Baking Powder; 7-10 Tbsp grated rind of 1/2 organic lemon; 12 TABLESPOONS Lemon juice; 150 g blackcurrant jelly; 2 TABLESPOONS Cassis liqueur; 150 g Icing sugar; 7-10 Tbsp red food colouring; baking paper; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 Protein (size M)
2 TABLESPOONS + 200 g sugar
7-10 Tbsp small edible flowers
125 g soft butter
100 g Double cream cream cheese
7-10 Tbsp scraped pulp from 1/2 vanilla pod
3 Eggs (size M)
200 g Flour
1 pinch Salt
1 TEASPOON Baking Powder
7-10 Tbsp grated rind of 1/2 organic lemon
12 TABLESPOONS Lemon juice
150 g blackcurrant jelly
2 TABLESPOONS Cassis liqueur
150 g Icing sugar
7-10 Tbsp red food colouring
baking paper
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
Whisk the egg white with 1-2 tbsp. water. Put 2 tbsp. sugar on a plate. Pull the flowers through the egg white, shake off excess egg white, carefully turn the flowers in the sugar. Let dry on baking paper overnight
2
Cream butter, cream cheese, vanilla pulp and 200 g sugar with the whisk of the hand mixer. Add the eggs one after the other and mix well each time. Mix flour, salt and baking powder. Stir lemon zest, 2 tbsp. lemon juice and flour mixture into the egg mixture. Fill into a greased springform pan (20 cm Ø) and smooth down
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Take out the finished cake and let it cool down on a cake rack. Stir jelly with liqueur until smooth. Cut the cake twice horizontally. Sprinkle each base with 2 tbsp. lemon juice. Spread half of the jelly on the lower cake base. Place the middle cake base on top and spread with the remaining jelly. Place the upper base on top, cover with foil and weigh down with a heavy board for about 4 hours
4
Use a round cutter (approx. 5 cm Ø) to cut approx. 8 tartlets from the cake (use the rest of the cake for other purposes). Sift icing sugar into a bowl and mix with 4 tbsp. lemon juice to a thin icing. Dye with food colouring until tender pink. Place the tartlets on a cake rack. Cover with the icing and let dry. Decorate with the flowers
5
waiting time approx. 16 hours