The bright-colored berries make this a gorgeous dessert to look at, and it’s even better to eat. We promise – you’ll like it berry much!
I don’t know about you, but cheesecake is a big hit in my house. It’s a hit if we go out of the house, too – to a restaurant. Basically, if it’s on the menu, my husband is ordering it.
It is believed cheesecake was invented more than 4,000 years ago by the ancient Greeks. Fun fact: Apparently, small cheesecakes were even served to athletes during the first Olympic Games held in Greece in 776 B.C. Hopefully, they were served after competing. I don’t think I could go for gold with a cheesecake rolling around in my stomach!
Nowadays, there are hundreds of different cheesecake recipes, often containing cheese, of course! This recipe calls for cream cheese, but others commonly used are cottage cheese, ricotta, and Neufchâtel. The ingredients are what make one cheesecake different from another. You may want to whip up a strawberry cheesecake, chocolate, or key lime. I just checked and The Cheesecake Factory has 32 kinds on its menu at the time this article is being written. Again, these would all be very popular with my family at home, but how about a smooth, creamy cheesecake that’s both sweet and tart? Redcurrant Cheesecake!
Now, finding redcurrant may not be that difficult in some parts of the world, but in the United States, it can be. You may have some luck at a farmer’s market, but, if not, you can always substitute with cranberries, which are easier to find. Redcurrant and cranberries look alike and are both tart berries. Tart and tasty!
How to Make Ahead and Store?
As you can see in Step 9, it’s recommended to make this cheesecake ahead and put it in the fridge for at least 6 hours. It can actually be in the fridge for up to 5 days in an airtight container. For longer storage, wrap the cooled cheesecake in two layers of plastic wrap, one layer of heavy-duty aluminum foil, and then in a large freezer bag or freezer container. It can be frozen for up to 3 months. To thaw, unwrap the cheesecake, put it in an airtight container, and leave it in the fridge overnight.
Serving Suggestions
Cheesecake is a dessert that pairs well with hot or cold coffee, tea or a fresh fruit salad. When it comes to specific fruit, peaches are recommended, so try this easy Poached Peaches With Raspberries recipe.
And, if you love and want more of that cheesecake deliciousness, take a look at this recipe for Maple Cheesecake, these mini Almond Cheesecakes (each in their own jar) or these fun Reese’s Cheesecake Bars.
Redcurrant Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 cups fresh redcurrants
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
- Add eggs one at a time, fully incorporating each before adding the next. Blend in sour cream.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 45 to 50 minutes, or until the center is almost set. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- While the cheesecake is baking, combine redcurrants, 1/2 cup sugar, water, and orange zest in a saucepan over medium heat. Cook until the redcurrants burst and the sauce thickens, about 15 minutes.
- Once the cheesecake has cooled, spread the redcurrant topping over the top.
- Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving.
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