Recipes d'Amour
using fresh fruits from the Garden of Adin
using fresh fruits from the Garden of Adin
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"La nouvelle cuisine d'Adin"
proudly presents:
Red Currant Cheesecake
For the Filling:
8 small jam filled Swiss rolls, cut into thick slices
1800 g mascarpone
16 tbsp red currant jelly, melted
900 g caster sugar
16 medium eggs, separated
1200 ml whipping cream
120 g powdered gelatine
24 tbsp water
920 g red currants, washed
For the topping:
1200 ml whipping cream
For Decoration:
400 g red currants, washed
1 antique ring
proudly presents:
Red Currant Cheesecake
For the Filling:
8 small jam filled Swiss rolls, cut into thick slices
1800 g mascarpone
16 tbsp red currant jelly, melted
900 g caster sugar
16 medium eggs, separated
1200 ml whipping cream
120 g powdered gelatine
24 tbsp water
920 g red currants, washed
For the topping:
1200 ml whipping cream
For Decoration:
400 g red currants, washed
1 antique ring
Method:
Arrange the roll slices in the bottom of a greased springform, making sure that they completely cover the bottom.
Filling:
Soften the cheese in a large mixing bowl. Beat in the red currant jelly, half of the sugar, the egg yolks and cream.
Combine gelatine and water in a small saucepan and stir until the gelatine has dissolved and then beat the gelatine into the cheese mixture. Remove from heat and leave to set.
Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture and add the currants. Toss to combine and then spoon the mixture into the prepared springform. Chill for 3 hours.
Topping:
Whip the cream until stiff and pipe or swirl on top of the cheesecake.
Arrange the roll slices in the bottom of a greased springform, making sure that they completely cover the bottom.
Filling:
Soften the cheese in a large mixing bowl. Beat in the red currant jelly, half of the sugar, the egg yolks and cream.
Combine gelatine and water in a small saucepan and stir until the gelatine has dissolved and then beat the gelatine into the cheese mixture. Remove from heat and leave to set.
Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture and add the currants. Toss to combine and then spoon the mixture into the prepared springform. Chill for 3 hours.
Topping:
Whip the cream until stiff and pipe or swirl on top of the cheesecake.
Decorate with red currants and finish with pictured ring. Success guaranteed!
Preparation time: ca. 45 min
Grade of difficulty: easy
Calories per portion: don't ask
Click here for all our antique rings that can be used as topping.
Preparation time: ca. 45 min
Grade of difficulty: easy
Calories per portion: don't ask
Click here for all our antique rings that can be used as topping.
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