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Blackcurrant Cheesecake​

New York Style Blackcurrant Cheesecake

Picture
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

Ingredients

​135g 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

Method

Step 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.
Picture
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.​

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact