Cheesecake with red currants

Red Currant Cheesecake: A Refreshing Delight for Warm Days

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Introduction

When the sun shines in the sky and fresh fruits appear at the market stalls, there is nothing more pleasant than being inspired by the flavors of summer. This red currant cheesecake is a simple yet exceptionally tasty recipe that will bring a splash of freshness to any warm day. The creamy texture of the filling, combined with the playful acidity of the currants, makes this dessert a perfect choice for a snack or a festive treat.

The history of cheesecake is fascinating: this dessert has been made for millennia, with deep roots in the culinary culture of many nations, each contributing unique ingredients and techniques. Today, I invite you to discover a modern recipe where I have blended tradition with fresh seasonal ingredients.

Ingredients

*For the tart shell:*
- 500 g flour
- 170 g cold butter, diced
- 50 g sugar
- 3 tablespoons sour cream
- 2 egg yolks
- 1 tablespoon vinegar
- 5 g baking powder
- 1 teaspoon salt
- Zest of one lemon

*For the filling:*
- 300 g ricotta (or cottage cheese)
- 300 g Greek yogurt (10% fat)
- 100 g butter, at room temperature
- 100 g sugar
- Zest and juice of one lemon
- Vanilla extract
- 2 eggs
- 5 tablespoons semolina
- 1 packet vanilla pudding powder
- 250 g red currants + 1 tablespoon sugar
- Powdered sugar (for decoration)

Step by Step

1. Preparing the tart shell:
- In a large bowl, sift the flour to remove any lumps and add the sugar, salt, and baking powder.
- In another bowl, mix the egg yolks with the vinegar and sour cream. This mixture will add extra moisture and a special flavor to the tart.
- Add the cold butter cubes to the flour mixture. Use your fingers to quickly rub the butter into the flour until you achieve a sandy texture.
- Add the egg and sour cream mixture. Mix gently until the ingredients combine, being careful not to overwork the dough.
- Form a ball from the dough, wrap it in plastic wrap, and let it rest in the refrigerator for one hour.

2. Preparing the filling:
- In a large bowl, mix the ricotta with 2 tablespoons of sugar, the vanilla extract, and lemon zest. This mixture will provide a delicate aroma and fresh taste.
- Add the yogurt and mix well.
- In a separate bowl, beat the butter with the remaining sugar until fluffy. Add the egg yolks one at a time, mixing well after each addition.
- Incorporate the cheese mixture into the butter cream, adding the semolina and pudding powder. Finally, fold in the whipped egg whites with a pinch of salt, mixing gently to keep the composition airy.

3. Assembling the cake:
- Remove the dough from the refrigerator and roll out a sheet large enough to cover the bottom and sides of the tart pan. Save a small portion of the dough for decoration.
- Place the tart shell in the prepared pan and let it chill in the refrigerator to firm up.
- In a small bowl, mix the currants with 1 tablespoon of sugar to sweeten them slightly.
- Remove the pan from the refrigerator and pour half of the cheese filling. Add a layer of currants, followed by the remaining filling and another layer of currants.
- Decorate the edges of the tart with leftover dough flowers for a pleasant appearance and to prevent the filling from spilling out.

4. Baking:
- Preheat the oven to 180°C. Place the pan in the oven and bake for about 40 minutes. Check the consistency of the cheesecake; it should be firm in the center but still slightly soft.
- Once baked, let the cheesecake cool in the oven for 20 minutes, then transfer it to the refrigerator to cool completely.

5. Serving:
- Before serving, dust the cheesecake with powdered sugar and, if desired, add a few fresh currants for decoration. This red currant cheesecake pairs perfectly with a cup of iced tea or a glass of prosecco, offering a delightful culinary experience.

Practical Tips:
- You can substitute ricotta with cottage cheese or goat cheese, depending on your personal preferences.
- If you don't have red currants, try using raspberries or blackberries for another delicious combination.
- This recipe can be prepared a day in advance, making it perfect for special occasions.

Nutritional Benefits:
This red currant cheesecake is an excellent source of protein due to the cheese and yogurt, while the currants provide a rich supply of antioxidants and vitamins. It is also a healthier choice compared to other desserts, having a lower fat and sugar content.

Frequently Asked Questions:
- Can I use other fruits? Absolutely! Raspberries, blueberries, or even peaches are excellent options.
- Can the cheesecake be frozen? Yes, but make sure it is well covered to prevent flavor loss.
- How can I avoid cracks on the surface of the cheesecake? It is important not to open the oven during baking, as temperature changes can cause cracks.

Now that you are equipped with all the necessary information, all that remains is to get cooking. I promise this red currant cheesecake will quickly become a favorite in your home. Happy cooking and joyful serving!