This Red Currant Cheesecake with Butter Crumble is a delightful blend of creamy, tangy cheesecake filling, fresh red currants, and a buttery, crumbly topping. The sweet and tart flavor of the red currants pairs perfectly with the rich, smooth cheesecake, while the crumble adds a satisfying crunch. This cheesecake is baked to perfection and chilled overnight to ensure the best texture and flavor. It’s an impressive dessert that’s perfect for any special occasion.
Why You'll Love This:
You’ll love this cheesecake because it combines the tangy brightness of red currants with the rich, creamy texture of a classic cheesecake. The buttery base and crumble topping add a delightful contrast in texture, making each bite a perfect blend of creamy, crunchy, sweet, and tart. This dessert is not only delicious but also visually stunning, with the vibrant red currants peeking through the golden crumble topping. It’s a great choice for family gatherings, holidays, or any time you want to impress your guests with a homemade dessert.
Perfect Occasion:
This cheesecake is perfect for any special occasion, from holiday dinners to birthdays and family gatherings. Its vibrant color and rich flavor make it an excellent centerpiece for your dessert table. Serve it chilled for a refreshing dessert on a warm day, or as a sweet end to a festive meal. The combination of flavors and textures is sure to please a crowd, making it a go-to recipe for entertaining.
Decoration Tips:
For an elegant finish, consider dusting the top of the cheesecake with a light sprinkle of powdered sugar just before serving. You can also garnish with a few extra red currants or a drizzle of berry syrup for added color and flavor. If you want to make the presentation even more special, add a sprig of mint or a few edible flowers. The golden crumble topping combined with the bright red currants creates a beautiful and inviting dessert that’s sure to impress.
Ingredients:
For the Base:
- 200 grams all-purpose flour
- 130 grams butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla sugar
- 1/2 packet baking powder
For the Butter Crumbles:
- 100 grams cold butter
- 170 grams all-purpose flour
- 60 grams granulated sugar
- 1 teaspoon vanilla sugar
For the Filling:
- 1 kg quark or low-fat curd
- 4 large eggs (size M)
- 100 ml sunflower oil
- 280 grams granulated sugar
- 2 teaspoons vanilla sugar
- 1 teaspoon vanilla paste
- 2 packets vanilla pudding powder
- 500 grams red currants, stalks removed and washed
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) with top and bottom heat. Line a 26 cm (10-inch) springform pan with baking paper and butter the sides.
- Prepare the Base:
- In a mixing bowl, combine the flour, softened butter, sugar, vanilla sugar, and baking powder. Knead the mixture until it forms a dough.
- Press the dough evenly into the prepared springform pan, pushing it up slightly at the edges to create a rim.
- Make the Butter Crumbles:
- In another bowl, combine the cold butter, flour, sugar, and vanilla sugar. Knead until the mixture forms coarse crumbs.
- Set the crumble mixture aside.
- Prepare the Filling:
- In a large mixing bowl, combine the quark, eggs, sunflower oil, sugar, vanilla sugar, vanilla paste, and vanilla pudding powder. Mix until smooth and well combined.
- Gently fold in the washed red currants using a silicone spoon.
- Assemble the Cheesecake:
- Pour the filling into the prepared crust, spreading it evenly.
- Sprinkle the butter crumbles evenly over the top of the filling.
- Bake the Cheesecake:
- Place the cheesecake on the second rack from the bottom of the oven and bake for about 70 minutes, or until the top is golden and the filling is set.
- Once baked, turn off the oven and leave the oven door slightly open. Allow the cheesecake to cool in the oven.
- Chill the Cheesecake:
- After the cheesecake has cooled to room temperature, place it in the refrigerator and let it chill overnight. This will help the cheesecake set and develop its full flavor.
Enjoy!