Black Currant Cheesecake

Black Currant Cheesecake

Health Rating
Prep Cook Ready in Servings
25 min 1 h 40 min 2 h 5 min 12
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Ingredients


1 cup All-purpose white flour (for crust)
1 tbsp All-purpose white flour (filling)
3/4 cup Butter, salted (softened, for crust)
1/4 cup Cornstarch (for crust)
2 cup Cream cheese (filling)
4 large egg Egg white (at room temperature, filling)
4 large egg Egg yolk (filling)
1/2 cup Fruit jam (black currant, filling)
1/2 cup Granulated sugar (for crust)
1/2 cup Granulated sugar (filling)
1 tsp Lemon peel (zest) (for crust)
1/4 tsp Salt (for crust)
1 cup Sour cream, 14% M.F. (filling)
1 1/2 tsp Vanilla extract, pure (filling)

Instructions


Crust:
Beat butter, sugar, and lemon zest in medium bowl until light and fluffy.
Combine flour, cornstarch and salt in a small bowl. Add butter mixture. Mix well. Press evenly in bottom and 1 inch up side of ungreased 10 inch springform pan with flat-bottomed glass. Bake in 350 degree F (175 degree C) oven for about 25 minutes until slightly puffed and golden. Let stand on wire rack to cool.

Filling:
Beat cream cheese and sugar in a large bowl until smooth. Add egg yolks, sour cream and vanilla. Beat on low until just combined.
Beat egg whites with clean beaters in medium bowl on high until stiff (not dry) peaks form. Fold into cream cheese mixture. Makes about 6 cups (1.5L) filling. Pour 3 cups (750 mL) filling into crust.
Put jam and flour into small bowl. Stir until blended. Fold 1/2 cup (125mL) filling into jam mixture.
Spoon 1/2 cup (125mL) jam mixture in small dabs over filling in pan. Cover with remaining filling and jam mixture in small dabs.

Cut through mixtures with blunt knife in swirling motion to create marble effect. Bake in 325 degrees F (160 degrees C) oven for about 1 1/4 hours until filling is almost set. Filling may still wobble in middle, but will set upon cooling. Immediately run knife around inside edge of pan to allow cheesecake to settle evenly. Cool completely. Cover. Chill for at least 6 hours or overnight.

Enjoy!

Nutrition Facts

Per Portion

Calories 476
Calories from fat 278
Calories from saturated fat 161
Total Fat 31 g
Saturated Fat 17.9 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 8.3 g
Cholesterol 148 mg
Sodium 307 mg
Potassium 146 mg
Total Carbohydrate 42 g
Dietary Fiber 0.6 g
Sugars 26.0 g
Protein 7.2 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.4
Milk Alternative 0.4

Energy sources


Pygal 0% 380.631618962 90.7526865302 35% 447.070467385 133.146979661 58% 320.510266093 209.43010308 6% 366.006729413 92.0805178414 35% 58% 6% Alcohol Carbohydrates Fat Protein
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