Currant cheesecake dessert

Andrew Gay
5 4
Anything else sweet for the little ones? The fruity cream cheese casserole tastes best in the open air - and eaten directly from the mould, spoon by spoon ...
75 mins
255 mins


Servings: 6
  • 125 g red currants
  • 2 TABLESPOONS redcurrant jelly
  • 7-10 Tbsp Grease
  • 1 Organic Orange
  • 2 Eggs (Gr. M)
  • 100 g Whipped cream
  • 400 g Yoghurt cream cheese
  • 60 g Sugar
  • 25 g Cornstarch
  • 75 ml Milk
  • 10 thin orange cookies (e.g. "Azora" from Bahlsen)


  1. 1

    Wash the currants, drain and remove the berries from the panicles. Stir the jelly until smooth and mix with the currants.

  2. 2

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease an ovenproof dish. Wash the orange, dry and finely grate the peel. Cut the orange in half and squeeze. Separate the eggs. Beat the egg white until stiff. Whip the cream until stiff as well. Mix cream cheese, sugar, egg yolk, orange peel and orange juice. Mix starch and milk until smooth and stir into the cheese mixture. Fold in the cream first, then the beaten egg white.

  3. 3

    Pour the cheese mixture into the casserole dish and spread half the berries on top. Place the dish in the fat pan (deep baking tray). Pour hot water into the fat pan until it is filled to approx. 2⁄3. Bake in the hot oven for approx. 45 minutes. After about 30 minutes baking time, spread the remaining berries on the cheese mixture.

  4. 4

    Take the mould out of the oven and let it cool down. Crumble the biscuits and sprinkle over them just before serving.

Nutrition Facts

210 kcal
20 g
8 g
12 g