Redcurrant cheesecake

Name: Redcurrant cheesecake
Ingredients: 125 g softened butter; 200-250 g sugar; 2 sachets vanilla sugar; 4 eggs; 4 level tablespoons semolina; 1 sachet baking powder; 1 kg fresh cow's cheese; 2 tablespoons lemon juice; 1/4 teaspoon salt; 100 g redcurrants; 150 g redcurrants; 2-3 tablespoons sugar; 2-3 tablespoons water

Dessert - Redcurrant cheesecake by Anastasia G. - Recipia

Redcurrant cheesecake is served cold, in slices, with the strained syrup poured over the top. The fresh cheese and semolina hold the filling together, while the redcurrants show through the middle and appear again in the syrup. I let the cheese lose its fridge chill before I start mixing it. Preparation: 20 minutes. Cooking: 63 minutes. Rest: 2 hours. Total time: 203 minutes. Serves: 10. Approximately 380 kcal and 18 g protein per serving.

Ingredients

125 g softened butter
200-250 g sugar
2 sachets vanilla sugar
4 eggs
4 level tablespoons semolina
1 sachet baking powder
1 kg fresh cow's cheese
2 tablespoons lemon juice
1/4 teaspoon salt
100 g redcurrants

For the syrup

150 g redcurrants
2-3 tablespoons sugar
2-3 tablespoons water

Preparation

1. Preheat the oven to 170°C. Beat the softened butter with the sugar and vanilla sugar until fluffy. 2. Separate the eggs. Mix in the yolks, then the semolina, baking powder, fresh cheese and lemon juice, until smooth. 3. Beat the egg whites with 1/4 teaspoon salt until stiff. Gently fold them into the cheese mixture with a spatula. 4. Wash the redcurrants for the cake, remove the stems and dry them. Carefully fold them in, then pour the mixture into a 25-26 cm springform tin lined with baking paper. 5. Bake for 55 minutes at 170°C, until golden and set in the centre. Leave to cool for 2 hours, then cut into portions. 6. For the syrup, simmer the redcurrants with the sugar and water for 8 minutes, until thickened. Strain the syrup to remove the skins and seeds, then pour it over the slices when serving.

Notes

The slices can be served with black tea. Keep the cake covered in the fridge for up to 3 days, and store the syrup separately to pour over the slices when serving. Fresh cheese with larger curds can be pressed through a sieve before mixing, while very soft cheese should be left to drain until it no longer releases whey. Dry the redcurrants well after washing; soft or crushed fruit can be used, but fold it in carefully so it does not colour the whole mixture. The syrup thickens further as it cools, so stop simmering when it runs slowly off a spoon. A 25-26 cm springform tin and baking paper help you remove the cake without breaking it. Contains dairy, eggs and gluten from semolina.