ALICE CURRAH'S CLASSIC BLACK TIE CHEESECAKE
Black-tie occasion or not, if you want to really knock their socks off, this creamy, raspberry-sauce-topped cheesecake is the dessert to make.
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
- Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
- Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 310 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 33 g, Protein 6 g
BLACK CURRANT CHEESECAKE
This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. The design brief was to make the food healthier, so I had to lower salt, fat and sugar content and raise fibre, however this still tastes great. (It's hard to make cheesecake healthy!) The blackcurrants give it a wonderful flavour, I defrosted and used up berries I'd picked the previous year, frozen and forgotten about. I served this in clear individual ramekins so you can see the layers of base and topping, it looks brilliant! Yum Yum Yum. =)
Provided by Pearly Toes
Categories Cheesecake
Time 45m
Yield 4-6 indiviual cheesecakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a pan on low heat and melt the butter.
- Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
- Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
- Put in fridge to cool.
- Pour the double cream into a bowl and whisk until stiff but don't let curdle.
- Stir in the cream cheese.
- Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
- Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
- Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
- Slice up the Kiwi and serve with kiwi and a few whole black currants.
- Return to fridge until ready to serve.
- Consume!
Nutrition Facts : Calories 598.6, Fat 45.1, SaturatedFat 25.4, Cholesterol 125.3, Sodium 463.8, Carbohydrate 41.7, Fiber 0.9, Sugar 12.9, Protein 10.4
BLACKCURRANT CHEESECAKE
A great dessert to serve in the summer months and for any special occasions.
Provided by brinf002
Time 45m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool.
- Whizz the biscuits in a food processor to make fine crumbs. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Chill in the fridge.
- For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. In a mixing bowl, beat together the mascarpone, cream cheese, double cream until smooth. Whisk in the chocolate until thick.
- Briefly fold half of the blackcurrant topping into the cream cheese mixture so it makes a ripple effect, but doesn't turn it purple. Spoon into the cake tin and chill in the fridge until set.
- Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake.
BLACKCURRANT MASCARPONE CHEESECAKE
I was given a load of frozen blackcurrants last year and this is one of the results. It's comiled from 2 or 3 recipes.
Provided by misterpanman
Categories Cheesecake
Time 2h
Yield 1 cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit curmbs. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours.
- Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Make the filling: Place the soft cheese, sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Add the remaining filling ingredients and mix.
- Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Carefully lift from the tin and set on a work top. Pipe the whipped cream as a border around the edge of the top of the cheesecake then fill the centre with the stewed blackcurrants. Chill in the fridge for about 3 hours and serve.
- To stew blackcurrants: use 250 gms blackcurrants (tinned, frozen or fresh) add 3 Tbs water and 3 Tbs sugar, bring to the boil and then simmer until the currants burst and then reduce down slightly to get rid of most of the liquid.
Nutrition Facts : Calories 462.3, Fat 25.9, SaturatedFat 15.7, Cholesterol 84, Sodium 203, Carbohydrate 54.6, Fiber 0.3, Sugar 30.9, Protein 3
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