Delicious cheesecake with red/black currant and a good amount of sweet and crunchy streusel on top.
For the base/streusel
- 2/3 cup (150g) melted butter
- 2 1/3 cups (300g) all-purpose flour
- 3/4 cup (150g) sugar
- pinch of salt
- 1 tsp. vanilla extract
For the red currant compote
- 14 oz. (400g) red and/or black currant
- 2 tbsp. cornstarch
- 1 cup (250ml) red currant juice
- 1–2 tbsp. Amaretto (optional)
- 3 tbsp. sugar
For the cheesecake filling
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (100g) sugar
- 2 medium eggs
- 18 oz. (500g) low-fat curd cheese (Magerquark)
- 1 tbsp. lemon juice
- 1/3 cup (40g) cornstarch
- 1 tsp. vanilla extract
- Preheat the oven to 390°F (200°C). Grease a10 inches (26cm) tart tin with a loose bottom or a springform tin and set aside.
- Start with the streusel for the base and topping by melting the butter and letting it cool down again. Mix the flour for the streusel with the sugar and salt, add the melted butter and vanilla extract and mix with a fork until streusel form. Place about 1/3 of the streusel in the fridge for later and pour the rest into the tin. Press to the bottom and sides to form a nice crust. Place a piece of baking parchment on top and fill with baking beans. Blind bake for about 10 minutes, then take out of the oven and let cool down.
- Wash the red/black currant and remove from the stems and let drain. Mix the cornstarch with about 4-5 tablespoons of the red currant juice until completely dissolved. Add the remaining juice, sugar, and Amaretto (optional) to a pot and bring to a boil. Add the cornstarch mix, stir constantly and let cook for a minute until you get a nice thick sauce. Add about 3/4 of the red/black currant to the pot and mix in. Set aside and let cool down a bit, then spread over the pre-baked crust.
- Bring the oven back to 390°F (200°C). For the cheesecake filling mix the butter with the sugar in a large bowl until light and fluffy. Add the eggs one after another and mix well after each addition. Add the curd cheese (Magerquark), lemon juice, cornstarch, and vanilla and mix well. Carefully spoon the filling on top of the compote, try not to mix it, then smooth out the top. Mix the remaining berries with the streusel and sprinkle on top. Bake in the middle of the oven for 45-50 minutes. If the cheesecake gets too dark, cover with some aluminum foil. Take out of the oven and let cool down for at least 4 hours before serving.
- Enjoy baking!
- Serving Size: 12