BLACK CURRANT CHEESECAKE

April 27, 2014

I originally made this cake because I like how it looks. You don’t get to make too much purple food. You need to refrigerate it for quite a while until you can cut it without smearing purple all over the white part. 

BLACK CURRANT CHEESECAKE

  • 200g biscuites
  • 100g sugar
  • 100g butter

fox_currant_cheese_cake4_ crush biscuites

_ blend with sugar and softened butter

_ line cake tin with baking paper

_ press the biscuit mixture into the tin

_ refrigerate

  • 250g cream cheese
  • 100g sugar
  • ½ lemon [juice + zest]
  • 1 tablespoon gelatin powder
  • 80ml water
  • 150ml cream [whipped]

_ beat cream cheese, sugar, lemon juice and lemon zest until smooth

_ mix gelatin with water

_ add to cream cheese mixture

_ beat to combine

_ whisk cream to soft peaks

_ fold through the cream cheese mixture

_ spoon mixture over biscuit base

_ place back into refrigerator

  • 1 bag black currants
  • 100g sugar
  • 2 teaspoons gelatine
  • 150ml water

fox_currant_cheese_cake3_ simmer berries and sugar in sauce pan [around 20min]

_ strain berries through fine sieve to remove skin and pips

_ mix gelatin with water

_ add to berry syrup

_ wait for mixture to cool

_ pour over cream cheese

_ refrigerate until setfox_currant_cheese_cake2

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