Currant Cheesecake Recipe

Ingredients:

• 1 ½ cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 900g cream cheese, softened
• 1 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup currant jelly
• 1/4 cup water

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, combine Graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well then press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes. Remove from the oven and let it cool.
4. In a large bowl, beat cream cheese and 1 1/2 cups of sugar until smooth. Add the eggs one at a time, beating well after each addition. Add vanilla extract and mix again.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Bake the cheesecake for approximately 1 hour or until the center is almost set and the edges are lightly browned. Turn off heat, and leave the cheesecake in the oven with the door slightly open for another 20 minutes.
7. Remove the cheesecake from the oven and cool at room temperature for 30 minutes before refrigerating for a minimum of 3 hours or overnight.
8. Combine currant jelly and water in a small saucepan and cook over low heat, stirring constantly until the jelly is melted. Let it cool.
9. Pour the cooled jelly over the top of the cheesecake and refrigerate for another 30 minutes until the jelly is set.
10. Serve and enjoy!

Verdict:

This currant cheesecake is a delicious and easy-to-make dessert that is sure to impress your guests. The combination of the rich cream cheese filling and sweet-tart currant jelly topping is a perfect match. It is creamy, smooth, and bursting with flavor. Get ready to indulge in a mouth-watering dessert that will leave you coming back for more!

Serving Suggestions:

You can serve this cheesecake on its own or with a dollop of whipped cream, fresh berries, or a sprinkle of icing sugar. It pairs well with a cup of coffee or tea for an evening treat or a weekend brunch.