Currant Cheesecake

Ingredients for 1 servings:

• 140 g butter
• 250 g flour
• 105 g sugar
• 0.33 tsp baking powder
• pinch(s) of salt
• 400 g cream cheese
• 70 g sugar
• 5 g cornstarch
• 2 eggs
• 50 g sour cream
• Pack of vanilla sugar
• 80 g currants
• 3 g gelatin, ground
• 15 g water for the gelatin
• 50 g milk
• 60 g white chocolate
• 50 g cream, 33 – 35%

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 45 minutes

This recipe is for a 16-17 cm springform pan. Preheat the oven to 150°C. For the dough, knead all ingredients into a shortcrust pastry. The butter should be cold. For the topping, knead all ingredients, except the eggs, until smooth. DO NOT mix with a mixer! Then stir in the eggs one at a time. For the namelaka: Let the gelatin swell in cold water for about 10 minutes until soft. Cook the currants, puree, and cool. In another bowl, thaw the chocolate and milk in the microwave and stir in the gelatin. Beat the cold cream with a mixer until creamy. DO NOT stiff peaks! Carefully stir everything in until smooth. Spread the dough evenly over the bottom and sides of the springform pan and place in the oven for 15 minutes. Then add the cheese filling and bake for another 50-60 minutes. The filling should still be wobbly. Remove the cheesecake from the oven and let cool. Now the Namelaka can be added. To make sure it sets, I put the finished cheesecake in the fridge for at least 3 hours, preferably overnight.