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PrintBAKED BLACKCURRANT CHEESE CAKE
Baked blackcurrant cheesecake – the best microwave recipe suited for all! This is extremely best not only for ordinary meals but to all special gatherings. With its biscuit crumbs, vanilla, blackcurrant jam and other flavorings, this recipe appears more delicious and irresistible
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the base, melt the butter, uncovered, on Defrost for 1½ minutes. Stir in the biscuit crumbs and sugar.
- Line the base and side of a 20 cm / 8 in diameter dish with clingfilm (plastic wrap), allowing it to hang very slightly over the edge.
- Cover the base and sides with the biscuit mixture. Cook, uncovered, on Full for 2 minutes.
- To make the filling: Beat the cheese until soft, then blend in the remaining ingredients except the soured cream.
- Pour into the crumb case and cover loosely with kitchen Paper. Cook on Full for 10 - 12 minutes, turning the dish twice.
- The cake is ready when the top has risen slightly and is just beginning to crack.
- Allow to stand for 5 minutes. Remove from the microwave and gently spread with the soured cream to set on top and even out as the cake cools.
- Spread the top of the cake with good- quality blackcurrant jam.
INGREDIENTS
For the base
- 75 grams butter
- 150 grams digestive biscuit crumbs
- 2 tablespoons caster sugar
- 500 grams medium-fat smooth cottage cheese, at kitchen temperature
- 75 grams castor sugar
- 2 large eggs, at kitchen temperature
- 1 teaspoon vanilla essence
- 1 tablespoon corn flour
- Finely grated peel and juice of 1 lemon
- 150 ml double cream
- 150 ml soured cream
- Good- quality blackcurrant jam
12 comments for “Baked Blackcurrant Cheese Cake”
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