Save This Black Currant Cheesecake is a masterpiece of textures and flavors, featuring a creamy, velvety filling swirled with a tangy homemade black currant compote. The deep purple marbling creates a sophisticated look that is perfect for special occasions or as an elegant finish to a gourmet meal. With its buttery graham cracker crust and perfectly balanced sweetness, it is a showstopping dessert that tastes as good as it looks.
Save The key to this dessert's allure lies in the vibrant black currant compote. Cooking the berries down with a touch of lemon juice and sugar intensifies their natural tang, which beautifully cuts through the richness of the cream cheese and sour cream. Every bite offers a delightful contrast of the crunchy biscuit base and the silky smooth topping.
Ingredients
- Crust
- 200 g digestive biscuits or graham crackers, crushed
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- Black Currant Compote
- 250 g black currants (fresh or frozen)
- 70 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- Cheesecake Filling
- 700 g cream cheese, room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 180 ml sour cream
- 1 tbsp all-purpose flour
- 2 tsp pure vanilla extract
- Zest of 1 lemon
- Pinch of salt
Instructions
- Step 1
- Preheat the oven to 160°C (320°F). Grease and line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Step 2
- For the crust: In a bowl, combine crushed biscuits, melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Step 3
- For the black currant compote: In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until the berries release their juices and soften (about 5 minutes). Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and let cool completely.
- Step 4
- For the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined—do not overmix.
- Step 5
- Pour the cheesecake filling over the cooled crust. Spoon the cooled black currant compote in small dollops over the surface, then use a skewer or knife to gently swirl the compote into the batter for a marbled effect.
- Step 6
- Place the pan in a larger roasting tin and fill the tin with hot water to reach halfway up the sides of the springform pan (water bath). Bake for 50–60 minutes, or until the edges are set but the center still jiggles slightly.
- Step 7
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Zusatztipps für die Zubereitung
To prevent cracks on the surface, avoid overmixing the batter and ensure you allow the cheesecake to cool gradually by cracking the oven door before removing it. The water bath is also essential for maintaining a gentle, moist heat during baking.
Varianten und Anpassungen
For a gluten-free version, use gluten-free biscuits for the crust. If black currants are unavailable, you can easily substitute them with blueberries or raspberries for a different but equally delicious flavor profile.
Serviervorschläge
Serve this elegant cheesecake with an extra drizzle of compote or a dollop of freshly whipped cream for added indulgence. It also pairs beautifully with a cup of espresso or a glass of dessert wine.
Save This Black Currant Cheesecake is more than just a dessert; it is an experience of sophisticated flavors and beautiful presentation. Whether you are hosting a dinner party or simply treating yourself, this recipe promises a professional result that will impress everyone at the table.
Recipe Help & Answers
- → How do I ensure a smooth cream cheese filling?
Use room temperature cream cheese and beat it thoroughly with sugar before adding eggs one at a time to avoid lumps and achieve a velvety texture.
- → What is the purpose of the water bath during baking?
The water bath helps cook the filling gently, preventing cracks and ensuring a creamy, delicate consistency throughout.
- → Can I substitute black currants with other fruits?
Yes, blueberries or raspberries can be used for the compote to provide similar tartness and flavor nuances.
- → How long should the dessert chill before serving?
Chilling for at least 4 hours or overnight allows the filling to set properly and flavors to meld perfectly.
- → What gluten-free alternatives can be used for the crust?
Gluten-free digestive biscuits or appropriate graham cracker substitutes work well to maintain the crust's texture and flavor.