redcurrant cheesecake

It's been a very busy week (again) and I feel like I'm always coming and going somewhere. But I don't mind, the warm weather is finally here and I'm going to enjoy it :)

I'm continuing my redcurrant theme and this time I made this very berry cheesecake. It's not very sweet, but that can be changed just adding more sugar and maybe a little bit of vanilla. But I like that you can taste the berries with a hint of sweetness.

Ingredients:

70g/ 3/4 cup graham cracker crumbs

30g/ 1/3 cup melted butter

200g/ 8 oz. room temperature cream cheese 

2 dl/ 3/4 cup cream

3 gelatin sheets

2 tbsp hot water

1 tspn vanilla extract

90g/ 1/2 cup sugar

100g / 3/4 cup fresh redcurrants

Decorating:

fresh redcurrants

mint leaves

The recipe:

1. Mix together graham cracker crumbs and melted butter and press onto the bottom of 17 cm/7-inch springform pan and put it in the refrigerator.

2. Put the gelatin sheets to a large bowl with cold water for about 5 minutes. Beat cream cheese  and add sugar and vanilla extract. Add redcurrants.

3. Whip the cream to soft peaks. It's better to leave the cream soft so that the filling doesn't get too hard and the gelatin sheets spreads better.  

4. Put the gelatin sheets in hot water and cool it down a bit. Then pour it slowly in the cream cheese mixture. Add the whipped cream and gently fold it in the mixture. Pour over the crust and put it in the refrigerator to chill for a few hours.

5. Decorate the cake with fresh berries and mint leaves.


Happy baking!