Recipe: Streuselicious Red Currant Cheesecake step by step with pictures | Handy.Recipes

Streuselicious Red Currant Cheesecake

Cooked streusel red currant shortcake

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

In the midst of redcurrant season, I couldn't help but spoil you and myself with a delicious new pastry! A creamy, silky currant-like curd filling, crumbly, crumbly pastry and our beautiful red currants! Help yourselves, my dears!

Author of the recipe

Ingredients for the streusel red currant shortcake:

  • Butter - 275 g
  • Sugar (plus 3 tbsp.l.) - 275 g
  • Vanilla sugar (8 g) - 1 package.
  • Red currants - 500 g
  • Corn starch - 20 g
  • Nectar (redcurrant or cherry) - 250 ml
  • Lemon juice - 1 tablepoon
  • Chicken egg - 2 pcs
  • Cheese cheese (skimmed, grated, no granules) - 500 g
  • Vanilla pudding (37 g) - 1 package.
  • Powdered sugar (for decoration) - 1 tablespoon
  • Wheat flour / Flour - 300 g

How to cook streusel curd cake with red currants step by step with photos

Our Products! I couldn't find any red currant nectar, so I took cherry nectar, as the recipe advised. Nectar is a drink that contains about 50% juice.

Melt 150g of butter.

Mix together 150g of sugar, flour and vanilla sugar

Add the melted butter to the dry mixture and use your hands to crumble it all.

Grease a 26-cm pie tin, spread 2/3 of the crumble over the bottom of the tin, put it all over the surface, and then press it down gently. I helped myself with a regular potato masher. Bake in a preheated oven for 10-15 minutes at 200 degrees.

Wash and dry the currants. Remove the stalks from the berries. Use a fork to quickly remove the berries from the sprigs.

Mix 50 ml of nectar and 20 g of starch in a separate bowl

In a saucepan pour 200 ml of nectar, add 3 tablespoons of sugar and bring to the boil.

Pour in the diluted starch, stir and boil for 1 minute. Add 3/4 of all berries, stir, remove from heat and cool slightly.

Spread out the berry mixture over the crust, smooth and cool.

Beat 125g of soft butter and 125g of sugar until creamy. Add 1 tablespoon of lemon juice to the whisked butter and sugar. One at a time, beat the eggs for about half a minute with each addition.

Add the cottage cheese and dry pudding. Mix thoroughly. The cottage cheese should be pasty, spreadable. If you don't have it, I can recommend to grind plain cottage cheese a couple of times through a sieve, adding a couple of spoonfuls of sour cream.

This is how the mass turns out - smooth and creamy.

Spread the curd mass on the berry layer, carefully smoothing it out.

Alternating the rest of the berries with the streusel, cover the whole pie with them. Return the cake to the oven, at the same temperature of 200 degrees, and bake for 50-60 minutes. If necessary cover the pie with foil 10 minutes before end of baking.

Let the pie cool completely on a rack. It is advisable to leave these pies in the refrigerator overnight, to bind the curd filling and berry layer.

We decorate with powdered sugar and currant sprigs.

Such a pretty boy!

Chilled? Cooled down well? Cut it open!

Mmmmmm... A curd and berry delight!

Bon appetit!!!

Nutritional Value:

Whole Dish:
5444.7 Calories
137.8 g
256.9 g
644 g
Per Serving:
453.7 Calories
11.5 g
21.4 g
53.7 g
234.7 Calories
5.9 g
11.1 g
27.8 g

Flour, Wheat Flour, Lemon Juice, Sugar, Eggs, Tender, Cheese, Baking, Vanilla sugar, Cottage cheese, Berry, Redcurrant, Corn Starch, Vanilla pudding, Pastry, Nectar, Tarts

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