New York Style Blackcurrant Cheesecake
Food Photographer Vanessa Lewis and I traveled south to Nelson at the top of the South Island where these stunning berries are grown. NZ Blackcurrants are special and have specific health benefits see www.zeaberry.co.nz
Ingredients135g plain biscuits (I used Arnott’s Malt ‘O’ Milk,
makes 1 cup crumbs) ¼ cup ground nut flour (almond or walnut) 75g butter, melted 250g cream cheese ½ cup raw sugar 1 tsp vanilla paste or extract 250g crème fraîche 2 eggs 1 cup frozen blackcurrants, defrosted, plus extra to serve Blackcurrent syrup ¾ cup blackcurrants 1 cup water 3 Tbsp sugar MethodStep 1
Preheat oven to 160°C. Line the base and sides of a 22cm springform pan with baking paper. Using a food processor, blitz the biscuits into crumbs. Combine biscuit crumbs with nut flour and melted butter, mix well and press into the base of the prepared pan. Chill for 5 minutes while preparing the filling. Step 2 Using an electric mixer, beat cream cheese until smooth, add sugar and vanilla extract, and mix until combined. Add crème fraîche, mix until smooth, then add one egg at a time, mixing until just combined. Step 3 Tip frozen berries on top of the chilled base. Pour the cheese mixture over berries and use a spatula to smooth down filling. Step 4 Bake for 30–35 minutes or until just set. To test if it’s done, shake the springform pan – the filling should wobble a little. Step 5 To make the syrup, place blackcurrants into a small saucepan, add the water and sugar. Simmer for 15–20 minutes on low. Strain into a colander, press currants to remove all syrup and store. Serve cheesecake piled with blackcurrants and drizzled with syrup. |
Hands-on Time: 20 minutes | Cooking time: 30 minutes
Serves: 12 Credit: Taste Magazine Photography: Vanessa Lewis Tip: Serve cheesecake piled with blackcurrants and drizzled with syrup. New Zealand has a unique climate for growing blackcurrants, with our high levels of UV sunlight and long glorious sunny days our berries lead the world in colour, flavour and goodness. |
