Red, black and white currants are tempting to snack on in midsummer. But not onlyThey taste great raw, but also in a cake. A baked cheesecake with currants, for example, is a sophisticated treat with a fresh, sweet and sour taste. The following three recipes provide proof of this.
Baked cheesecake with currants and biscuit base
The cheesecake baked with currants is a typical oneSummer cake with fresh fruits. To get the right balance of flavors in this recipe, we recommend making the cheesecake with a biscuit base (it goes wonderfully with the slightly sour currants). Currants are ideal for the cake because the tiny fruits do not fall apart during baking. They also retain their intense color and taste. The vanilla extract gives the cake a pleasant aroma that harmonizes perfectly with the taste of the currants.
Ingredients for about 14 pieces of cake
For the cookie base:
200 g Kekse
75g melted butter
For the cheese filling:
4 Owner
1 kg layered cheese
200g sugar
1 teaspoon Dr. Oetker liquid bourbon vanilla extract
1 tablespoon potato flour
50g melted butter
150 ml 30% cream
150 g currants
For the cookie base:
- Line a 26 cm diameter springform pan with baking paper. Preheat the oven to 180 °C top/bottom heat.
- Crumble the biscuits finely in a food processor and mix the biscuit crumbs with the melted butter well in a bowl.
- Spread the sponge cake mixture evenly in the baking pan and bake for 10 minutes.
For the cheese filling:
- Reduce the oven temperature to 160°C. Separate the egg whites from the yolks and beat until stiff.
- Mix the layered cheese with the sugar, vanilla extract and potato flour until creamy. Add the melted butter.
- Gradually add the egg yolks to the mixture, stirring constantly. Beat the cream and carefully stir into the mixture.
- Add the egg whites to the cheese mixture and fold in carefully. Spread the cheese mixture on the cake base. Carefully smooth the top of the cake and arrange the currants on top.
Bake the cheesecake for 90 minutes, then turn off the oven and open the oven door slightly. Place the cooled cheesecake in the refrigerator and let it set for a few hours.
Currant cake – how to prevent the fruit from falling to the ground?
Perfectly baked currant cake should look beautiful not only from the outside, but also after cutting. A common problem is when currants fall unsightly. To prevent this, dust them with a little flour before adding them to the dough. This could happen even if the cheese filling is too thin. So make sure you have the right consistency.
Yoghurt cheesecake with currants from the tray
Ingredients:
For the dough:
200 g kalte Butter
400 g whole wheat flour
150g powdered sugar
4 egg yolks
2 level teaspoons of baking powder
1-2 tablespoons cream
1/2 tsp lemon peel (freshly grated)
For the yogurt cream:
2 cups of Greek yogurt (400 g each)
2 packs of pudding powder, vanilla
5 Owner
1/2 – 3/4 cup sugar
half a vanilla pod
1 teaspoon baking powder
Additionally:
2 cups red currants
powdered sugar
preparation:
1. Mix the ingredients for the batter, knead into a ball, wrap in cling film and place in the fridge for 1 hour.
2. Divide the chilled dough into 2 halves - put one half back in the fridge or freezer and place the other half on a baking tray (25x30 cm) lined with baking paper and press down evenly.
3. Separate the whites from the yolks. Beat the egg yolks until slightly frothy, slowly add the yogurt and vanilla pod. Then gradually add the pudding powder and baking powder. Beat the egg whites and sugar into a stiff foam and mix it carefully with the remaining mixture.
4. Pour the yogurt mixture onto the prepared base. Spread the fruit on top. Roll out the remaining dough thinly with a rolling pin, cut strips out of it and place it on the cake in a grid pattern.
5. Bake the whole thing in a preheated oven at 180 °C top/bottom heat for about 1 hour. Cool with the oven door ajar and then leave in the fridge overnight.
6. Sprinkle with powdered sugar before serving.
Vegan cheesecake with currants and meringue topping
This vegan version is very close to the original and is perfect for a garden party or a Sunday family gathering. While the taste isn't identical to the classic, it's sure that this vegan cheesecake will pass the taste test of even the most discerning non-vegan critics. The crumbly base, the creamy, pudding-like “cheesecake” filling, the sour currants and the meringue mousse – everything works together perfectly here.
Recipe for a 21-24 cm springform pan
For the dough:
190 g whole wheat flour
100 g plant butter (cold)
1 tablespoon plant-based yogurt
2 tablespoons powdered sugar
1/2 teaspoon baking powder
pinch of salt
For the cream:
400g soy (or coconut) yogurt
250 g canned chickpeas
180 ml canned coconut milk
150 g fine sugar
60 g vegetable butter (melted)
80 ml lemon juice
Zest of half a lemon
4 tablespoons potato flour (or 1 packet of vanilla pudding)
1 teaspoon vanilla sugar
1/2 teaspoon baking powder
For the vegan meringue topping:
125 ml Aquafaba (Canned chickpea water)
150 g fine sugar
1 teaspoon wine vinegar
1/2 teaspoon xanthan gum (optional)
pinch of salt
Additionally:
250 g red currants (can be replaced with raspberries, cherries or blueberries)
1 tablespoon potato flour
1 tablespoon maple syrup
Preparation:
- Knead all the ingredients for the base until a uniform dough forms.
- Chill the dough in the refrigerator for at least 30 minutes.
- Then line a springform pan with baking paper and brush the sides with vegetable butter or oil.
- Spread the chilled dough on the bottom and sides of the springform pan, press it down and prick it with a fork. Place back in the fridge or freezer to cool. In the meantime, preheat the oven to 190°C.
- Remove the cake from the refrigerator and place it in the oven for 8-12 minutes until the edges are browned.
- For the cream, puree all the ingredients except the lemon zest in a blender or food processor until smooth.
- Add the grated lemon peel and mix thoroughly again.
- In a separate bowl, dust the washed and prepared fruits with the potato flour and shake well.
- Pour the cheesecake mixture onto the baked base and distribute the currants over it.
- Bake for 30 minutes in an oven preheated to 170 degrees.
- At the end of this time, whip the aquafaba with a pinch of salt into a stiff foam. Finally, add the sugar a spoonful at a time, stirring constantly. When the mixture is stiff and shiny, add the wine vinegar and xanthan gum and stir thoroughly for another 2-3 minutes.
- Take the cake out of the oven and spread the meringue mixture on top. Place back in the oven and bake for another 20-30 minutes until the top is browned. Remove, cool and place in the refrigerator, preferably overnight.
- The next day, drizzle with maple syrup and garnish with fresh fruit or mint leaves. Store in the refrigerator for up to three days.
