No-bake redcurrant cheesecake

Lately I posted here no-bake blueberry cheesecake and today similar dessert with redcurrants. Actually this is almost the same recipe because my children love this kind of treats but I changed fruits to avoid the boredom. As the currants are far more sour than blueberries I needed to change proportion of ingredients and add more sugar. The cheesecake is still nice sour and light and perfect for any Summer treat. The cheese mixture is not totally smooth because I saved redcurrants’ seeds and skin but you can also use puree only. On the top is vanilla sugar icing which gives sweet balance to this dessert. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round springform 8 inch

 

 Base:

  • 150 g graham wafers
  • ¼ cup butter, melted

 Cheesecake:

  • 250 g cream cheese
  • 300 g greek yoghurt, natural
  • 200 ml whipping cream
  • 2 cups fresh redcurrant
  • 1 ¼ cups  icing sugar
  • 4 tablespoons gelatine

Topping:

  • ½ cup icing sugar
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract

 

Base: process wafers in food processor until fine. Mix in melted butter. The mixture should be like wet sand. The bottom of a spring pan line with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend redcurrants until smooth (or not blend and rub through a sieve to get redcurrant puree). In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add redcurrants, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of redcurrant-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of redcurrant-cheese mixture, mix well. If the gelatine is smooth and well combined pour it over the bowl of redcurrant-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to redcurrant-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

The next day remove cheesecake from the pan and place on a serving plate. Mix the icing sugar, water and vanilla extract until smooth. The sugar icing should be thick but still liquid, add more water if needed. Top the cheesecake with icing and let it stream down. Decorate with some redcurrants.

 

 

 Category: No-bake cakes.

Tags: yoghurt, redcurrant.

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