Black Currant Cheesecake

Name: Black Currant Cheesecake
Ingredients: 200 g cookies (such as shortbread or digestive); 100 g butter; 500 g cream cheese; 160 g sugar; 100 g heavy cream 30-33%; 20 g flour; 3 eggs; 1 tbsp lemon juice; 1 packet vanilla sugar (10 g); 200 g black currants (frozen or fresh, or other berries); 150 g heavy cream 33% + 1 tbsp powdered sugar

A truly unique and stunning cheesecake made with berries. I already have a recipe for a classic New York cheesecake, and while today's cheesecake is similar in proportions, the flavor is quite different. The berry flavor isn't bold, but the cheesecake has a wonderfully unusual taste — almost like a soft, creamy berry-cheese ice cream. The whipped cream on top complements it perfectly. And of course, the result is a cheesecake that looks as amazing as it tastes! By the way, I also have a — Black Currant Mousse Cheesecake. P.S. If you've never made a cheesecake before, be sure to read my introduction to the classic cheesecake for tips on how to make it properly!

Ingredients:

Crust:
200 g cookies (such as shortbread or digestive)
100 g butter
Filling:
500 g cream cheese
160 g sugar
100 g heavy cream 30-33%
20 g flour
3 eggs
1 tbsp lemon juice
1 packet vanilla sugar (10 g)
200 g black currants (frozen or fresh, or other berries)
Also:
150 g heavy cream 33% + 1 tbsp powdered sugar

How to cook black currant cheesecake

Make the crust. Crush the cookies in a food processor. Melt the butter, pour it into the cookies, and mix together.

Pour the crumb mixture into a springform pan and press it firmly across the bottom and up the sides. I used a 20 cm springform ring. Bake in an oven preheated to 160°C for 15 minutes. Let cool completely.

Make the filling. Thaw the black currants and blend them with an immersion blender. Then press the mixture through a fine mesh strainer. I felt that wasn't quite enough, so I also pushed the mixture through a nut milk bag (which has a very fine mesh) — but that step is optional.

Place the room-temperature cream cheese in a bowl, add the eggs, and combine using an immersion blender, trying to incorporate as little air as possible. If you don't have a blender, mix the cheese and eggs together with a hand whisk — using a stand or hand mixer is not recommended, as it will introduce too many air bubbles.

Add the heavy cream, sugar, vanilla sugar, flour, and lemon juice, and stir until smooth (do not whip).

Add the berry purée and stir to combine.

Pour the batter into the pan. For baking cheesecake, it's best to use a water bath in the oven. Since I was using a ring mold, I did it a different way — I poured boiling water into a pan and placed it on the rack below the cheesecake. This is a middle-ground approach: the cheesecake bakes with steam, but the pan isn't submerged in water.

Bake in an oven preheated to 160°C (bottom heat only, if available) for approximately 50–70 minutes. The cheesecake is done when the center still has a slight jiggle. The cheesecake should not rise during baking, or only very slightly. Once done, leave the cheesecake to cool in the oven with the door slightly ajar.