Black Currant Cheesecake is a distinctive and uncommon treat that is not readily available in local bakeries, making it a truly special dessert to savor and enjoy. I eagerly look forward to preparing this delightful delicacy during the summer months, as my personal garden is blessed with an abundant harvest of black currant bushes. Once my homegrown supply has been exhausted, I take great pleasure in embarking on a journey to the renowned McLean & Buckhorn Berry Farms, nestled in the charming town of Lakefield, Ontario, Canada, to source the freshest and most vibrant black currants for my next indulgent culinary creation. This particular recipe utilizes Xylitol as a sugar substitute.

Black currants are distinctly known for their higher tartness and intense flavor compared to red currants, making them an excellent addition to baked cakes. This specific recipe happens to be my husband's favorite choice, bringing out the unique taste of black currants in a delightful way.

Black Currant Cheesecake

By Zosia Culinary Adventures | Date: July 12, 2024

Preparation Time: 1 hour

Baking Time: 1

Yield: 16 servings

Ingredients: to make shortcrust pastry

• 250g all purpose flour

• 100g Xylitol (birch sugar) as a sugar substitute

• 1 large egg

• pinch salt

• 125g unsalted cold butter, cut into small pieces

 Ingredients: to make cheesecake filling

• 500g pressed farmers cottage cheese called “Twarog” or smooth Quark cheese

• 140g Xylitol

• 2 tablespoons flour

• 3 eggs

• 1/2 cup whole milk 3.8%

• 1/2 cup sour cream or yogurt

• 250g fresh black currant ( or red currant )

• 1 tsp vanilla essence

Instructions:

1. Make sure to remove the ingredients needed for the cheese layer from the refrigerator 2 hours prior to baking to allow them to reach room temperature.

2. Grind the farmer’s cheese carefully with a tool you prefer, such as a meat grinder using the smallest holes, a potato ricer, or a blender.If you use the meat grinder, remember to grind the cheese twice for a smooth texture. Then, set it aside for later use. If you choose Quark cheese, buy the smooth kind.

3. Place the all-purpose flour in a mixing bowl, then add chopped butter, birch sugar, one egg, and a pinch of salt. Proceed to knead the mixture until the ingredients are thoroughly combined and there are no noticeable lumps present. Shape the dough into a ball, transfer it into a ziplock bag, and allow it to chill in the refrigerator for about 30 minutes to set.

4. Preheat the oven to 392°F (200°C). Grease a 26cm or 10” round springform pan or a deep pie shell with butter, ensuring your cheesecake doesn't stick and bakes to perfection.

5. Remove the currants from the stems with gentle care, ensuring they are free from any debris. Rinse the currants thoroughly and allow them to drain excess water. It is essential to let them sit for a while to air dry before proceeding with the recipe.

6. Roll out the dough and carefully line the pastry on the bottom and around the sides to a height of approximately 4 cm. To prevent the dough from rising unevenly during baking, you can either prick the base and sides with a fork or place parchment paper filled with marble wk currant evenly over eights on top. Bake for 15 minutes or until the crust is lightly golden.

7. Put the eggs, cheese, sugar, milk, yogurt, flour and vanilla essence in a bowl and whisk together briskly until smooth.

8. Sprinkle the black currant evenly over the pastry case. The ones at the top will appear through the surface , so keep them evenly spaced out if you can.

9. Pour the cheese mixture over the currants. Once again ensure that it is spread evenly throughout the cake.

10. Bake the cheesecake at 392°F (200°C) for about 45 minutes, or until a toothpick inserted into the middle comes out clean, indicating that it's fully cooked.

11. Allow to cool on rack and enjoy it!

Nutrition Facts per One slice 💓

Calories 223 | Fat 9.9 g \ Saturated Fat 5.4 g\ Cholesterol 115 mg\ Sodium 61 mg\ Total Carbohydrate 18.8g\ Dietary Fiber 0.5g\ Total Sugars 2.6 g\ Protein 12 g \ Vitamin D 12 mcg\ Calcium 40 mg\ Iron 1 mg\ Potassium 76 mg