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Recipe for :

Redcurrant Cheescake
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Recurrant cheesecake is a delicious combination of tart redcurrants mixed with cream cheese on a crunchy biscuit base. This cheesecake is not cooked and it is therefore simple and quick to make.

Ingredients

4oz (1/2 cup) plus 1 teaspoon butter melted
8oz crushed digestive biscuits (2 cups graham crackers, crushed)
1 teaspoon ground cinnamon
1lb cream cheese
2oz (1/4 cup) fine white sugar (castor sugar)
4 fl.oz single cream (half cup light cream)
1 1/4 lb. redcurrants, trimmed
1/2oz geletine, dissolved in 2 tablespoons hot water
15. fl.oz double cream (1 7/8 cups heavy cream)
1 egg white stiffly beaten.

Method
  • Lightly grease a 9 inch loose-bottomed cake tin with the teaspoon of butter.
  • In a medium sized mixing bowl, combine the crushed biscuits, the remaining melted butter and the cinnamon together with a wooden spoon. Line the base of the cake tin with the biscuit mixture, pressing it firmly against the bottom of the tin with your fingers, set aside.
  • In a medium sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy.
  • Stir in the single cream and 1 pound of the redcurrants.
  • Beat in the dissolved geletine mixture and spoon the mixture onto the biscuit base.
  • Place the tin in the refrigerator for 30 minutes or until mixture has set.
  • Meanwhile in a large mixing bowl, beat the double cream with a wire whisk or rotary beater until it forms stiff peaks. With a large metal spoon fold the egg white into the cream.
  • Remove the cake tin from the refrigerator. Spoon the cream mixture onto the cheesecake, making swirling patterns with the back of the spoon.
  • Sprinkle the remaining redcurrants over the cream. Serve immediately, or return to the refrigerator until needed.

Serves 6

Martin James

 
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