Satisfy your sweet cravings with our Blackcurrant Cheesecake! Featuring a buttery crust, creamy cheesecake filling, and a burst of blackcurrant flavor, this dessert is a delightful blend of aromatic indulgence and freshness. Dive into this Nordic-inspired treat today!
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Recipe: Natural Nordic
Photo: Natural Nordic
- 200g oats or digestive biscuits
- 2 dl water
- 2 tbsp sugar
- 50g butter, melted
- ½ lemon juice
- 2 dl cream
- 4 gelatine leaves
- 2 dl cream cheese
- 4 tbsp Natural Nordic blackcurrant powder
(or 4 tbsp Natural Nordic ORGANIC blackcurrant powder)
- In a blender, crush the biscuits until they reach a fine crumb consistency.
- Mix the crushed biscuits with the melted butter until well combined.
- Press this mixture firmly onto the bottom of a 17 cm diameter springform pan, creating an even layer.
- Place the pan in the refrigerator to set while preparing the filling.
- Whip the cream until it forms soft peaks.
- Gradually add sugar and cream cheese to the whipped cream, stirring until the mixture is smooth.
- Squeeze juice from half a lemon into a separate bowl or cup.
- Prepare the gelatine or agar agar as per the product's instructions, using the lemon juice as the required liquid.
- Once the gelatine or agar agar is ready, pour it into the cream cheese mixture and stir until well combined.
- Retrieve the springform pan from the fridge and pour the filling over the biscuit base, spreading it out evenly.
- Return the pan to the refrigerator and let the filling set for a few hours.
- In a bowl, mix the blackcurrant powder with water until well combined.
- Prepare the gelatine or agar agar as per the product's instructions, but this time using the blackcurrant mixture as the liquid.
- Once ready, pour the blackcurrant gelatine mixture over the set cheesecake filling.
- Place the cheesecake back into the refrigerator and let the topping set completely. Once the topping has fully set, your blackcurrant cheesecake is ready to serve.