Cheesecake with blackcurrant mousse

Ingredients in the cookbook recipe:


200 g shortbread biscuits
80 g butter
20 g coconut shavings
1 tbsp cocoa (with a slide)


500 g homogeneous pasty cottage cheese (or cream cheese)
250 g cream 30-33%
150 g sugar
15 g starch (mine is cornstarch)
30 g coconut shavings
3 eggs


500 g blackcurrants (fresh or frozen)
300 g cream 30-33%
120 g sugar
1 sachet of gelatine (10 g)

250 g blackcurrants (fresh or frozen)
15 g sugar
1⁄2 sachet of gelatine (5 g)

Put the biscuits, coconut shavings and cocoa into the food processor. Grind into fine crumbs. Melt the butter (I melt it in the microwave), cool slightly. Pour in the butter, chop everything together again.

Pour the crumbs into the mould (my mould is 22 cm), tamp the bottom thoroughly. Put the mould in a preheated oven heated to 160 degrees Celsius, bake for 10-15 minutes. Then cool completely.

Prepare the filling. Put the cottage cheese and cream in a bowl, mix well together with an immersion blender into a smooth, homogeneous mass. If your cottage cheese is not homogeneous, rub it through a mesh colander beforehand. You should not feel any curd particles in the finished mixture! If you are using cream cheese, simply knead it with a spatula or whisk, no need for a blender. The products should be at room temperature, so that they come together more easily.

Add all other filling ingredients, mix well until completely smooth (but do not whip).

Wrap the mould with the base thoroughly in two or three layers of foil. Pour the filling into the mould. Place in a larger mould (or in a deep baking tray), pour hot water into the larger mould until it reaches the centre of the mould. Put into a preheated oven at 160 degrees (lower heat only). Bake for approximately 1 hour and 20 minutes or orientate by your oven. Leave the cheesecake to cool in the oven (leave the door slightly ajar).

This is what the top of a perfect cheesecake looks like — a perfectly smooth, even and slightly creamy surface, which is why we bake it in a water bath and at a low temperature.

Prepare the mousse.

Place all the currants — 750g (500g for the mousse and 250g for the jelly) in a bowl and chop with a blender.

Thoroughly strain through a colander to get rid of the pips and skins. Divide the pureed mixture back into 2/3 for the mousse and 1/3 for the jelly.

Whip the cream until considerably thick, adding sugar.

Add the pureed currants, whisk. Pre-soak the gelatine in 80 ml of water, leave to soak for 10 minutes or for the time indicated on the packet. Then heat until hot enough to dissolve the gelatine. Cool. Pour in the gelatine (pour over the whisk while continuing to whisk), whisk a little more. Pour the resulting mass into a mould, put in the refrigerator until completely solidified.

Making jelly.

Pre-soak the gelatine in 50 ml of water, leave to soak for 10 minutes or for the time indicated on the packet. Then heat until hot enough to dissolve the gelatine. Cool.

Add the sugar to the remaining currants, mix well until the sugar dissolves, then pour in the gelatine, mix.

Pour the mixture over the mousse and place in the fridge until set.

When completely set, warm the rim of the mould with a hairdryer or run a thin knife along the rim inside, unzip the mould, and transfer the cheesecake to a dish. The cheesecake is so beautiful, with a beautiful glossy surface!

Cheesecake with blackcurrant mousse turns out very hearty and incredibly beautiful!

I highly recommend making it, it is very, very tasty!

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