John Myers
Ingredients for 1 servings:
- 100 g butter
- 200 g flour
- 100 g sugar
- 2 eggs
- ½ liter of milk
- 2 packs of pudding powder, vanilla
- 600 g sour cream
- 300 g sugar
- 350 g currants
- 1 pack of cake glaze, red
- 250 ml juice (cassis / black currant)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
delicious cheesecake with a sour note
Knead the butter, flour, sugar, and egg into a shortcrust pastry and press firmly into a 26cm springform pan. Form a rim about 3-4cm high. Prick several times with a fork and chill for 30 minutes. Mix the custard powder with a little of the milk until smooth, bring the remaining milk and sugar to a boil, and add the custard mix, stirring vigorously. Remove the pan from the heat and stir in the sour cream. Finally, carefully fold in the currants. Bake in a preheated oven at 175°C for about 60 minutes. (Cover halfway through baking to prevent it from getting too dark!) After baking, let it cool in the pan. Bring the glaze to a boil with 250ml of blackcurrant juice, stirring continuously, and spread it over the cheesecake.
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