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Cooking + Entertaining

Currant cheesecake: the recipe for a delicious and scenographic oven-baked cake

Currant cheesecake: the recipe for a delicious and scenographic oven-baked cake


for the cream

creamy spreadable cheese

The rib cheesecake it’s a dessert delicious and scenographic perfect to bring to the table for a special occasion or to end one on a sweet note cena among friends. A fragrant shell, prepared with dry biscuits and melted butter, is greedily filled with a cooked cream based on ricotta cow’s milk, creamy spreadable cheese, powdered sugar, eggs and vanilla essence. All enriched by sprigs of shelled currant, with a sweet and slightly acidic taste: for an irresistible contrast of flavors and really pleasant on the palate.

The recipe is very reminiscent of the famous New York cheesecake, but the use of ricotta instead of whipped cream makes this cake lighter and more delicate. If you like, you can decorate it with a sprinkling of powdered sugar, sliced ​​almonds, flakes of White chocolate or berries, and flavor the filling with a pinch of cinnamon or orange peel. We used the classic type biscuits digestivebut if you prefer you can choose any shortbread you like: wholemeal, cocoa, stuffed …

With the indicated doses you will get a cheesecake of about 18 cm in diameter. To make it happen, we suggest you equip yourself with one hinged mold with removable bottom and cover it with a sheet of parchment paper: in this way it will be even easier and faster to unmold. To optimize times, in case of guests, you can pack the cake the previous evening and let it rest in the fridge until serving time: it will be even more delicious and fragrant.

Find out how to prepare currant cheesecake by following the step by step procedure and advice. If you liked this recipe, try the ricotta cheesecake too.

How to make currant cheesecake

For the base: Collect the cookies in a kitchen mixer 1.

And blend them into a powder 2.

Transfer them to a bowl 3.

Combine the melted butter and mix well with a spoon 4.

Pour the mixture into an 18 cm diameter springform tin, lined with parchment paper, and compact it well with the back of a spoon 5; then transfer to the fridge for 30 minutes.

Meanwhile, prepare the cream for the filling. Collect the ricotta and cream cheese in a bowl 6.

Combine the eggs, powdered sugar, cornstarch and vanilla essence 7.

And incorporates well with a whisk 8 until a smooth and homogeneous cream is obtained.

Shell the currants and pour them into the bowl with the cream cheese 9.

Gently mix with a spatula 10 to mix them with the mixture.

Pour the cream obtained on the basis of biscuits 11level the surface well and put in a preheated oven at 180 ° C for about 40 minutes.

After the cooking time, take the cheesecake out of the oven 12 and let it cool.

Turn it out onto a serving dish, cut it into slices 13 and serve.


The currant cheesecake can be kept in the fridge, in an airtight container, for 2-3 days massimo.

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