| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 682 | 45g | 27g | 60g |
| sugars | fibre | protein | salt |
| 40g | 2g | 10g | 0.14g |
Looking at the picture of the White Currant Cheesecake, I can almost taste the sweetness of the white currants merging with the creamy texture of the cheesecake, creating an orgasmic blend of flavors that lingers on the tongue long after the last crumb has been savoured. Update your dessert repertoire with this delightful recipe which symbolizes everything I stand for as a food lover.
A Taste of My Heritage
This White Currant Cheesecake recipe might seem like an odd inclusion given my Cuban and Spanish background. However, it’s akin to dancing a beautiful fusion of salsa and flamenco. The cheesecake provides the foundation, just like the rhythm of these dances. Add to that, the mildly tart white currants remind me of the complex footwork, vibrant, colorful, and full of zest. Just like the way I approach my cooking with a nod to my roots, yet embracing recipes from around the world.
Nutritional Reward
Not only is this cheesecake outrageously delicious, it also packs some surprising health benefits. White currants are low in calories yet rich in dietary fiber, vitamins, and minerals. They contain moderate levels of Vitamin C, which boosts the immune system, and high levels of antioxidants that help our body cleanse itself. Also, the inclusion of sour cream in this recipe contributes to your daily calcium intake. A dollop of pleasure with a sprinkle of health benefits, what’s not to love?
Harmonious Pairings
This White Currant Cheesecake sits splendidly on any dessert table. It pairs beautifully with a glass of Spanish Cava or a Dark and Stormy, a classic Cuban cocktail. While this dessert shines on its own, it carries similar notes to a classic New York cheesecake or a Swedish cream dessert because of its creamy consistency and fruit on top. You could serve it alongside these desserts for a trio of creamy indulgences at your next gathering.
What You’ll Need
- 2 cups white currants
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 packs (8 ounces each) cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup white chocolate chips, melted
Method
Step One
Preheat your oven to 325 degrees F (165 degrees C) and lightly grease a 9-inch springform pan.
Step Two
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of the sugar. Stir until the crumbs are evenly coated with the butter. Press the crumb mixture into the bottom of the prepared pan to form the crust, then set aside.
Step Three
In a large bowl, combine the cream cheese, the remaining sugar, and the salt. Beat with an electric mixer on medium speed until smooth and creamy. Beat in the vanilla extract.
Step Four
Add the eggs to the cream cheese mixture one at a time, beating well after each addition. Stir in the sour cream and flour, then fold in the melted white chocolate until the batter is smooth.
Step Five
Pour the cream cheese batter over the crust in the prepared pan. Sprinkle the white currants over the top of the batter.
Step Six
Bake in the preheated oven for 55 to 60 minutes, or until the center of the cheesecake is set and the top is lightly browned.
Step Seven
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan. Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours, or overnight, before serving.
