Black currant cheesecake

Ingredients for Black currant cheesecake

Instructions for Black currant cheesecake

To prepare the Black currant cheesecake recipe, please follow these instructions:

Bottom: Melt the butter.
Crumble the biscuits and stir them together with sugar and butter.
Squeeze the mixture as a bottom of a spring or a pie dish.

Fill: Soak and melt the house in a little water.
Let it cool down easily.
Stir cream cheese with egg yolks, creme fraiche and lemon peel.
Stir the lightly chopped husblas in the cheese mixture.
Whip the whites stiff together with flour and turn it into the cheese mixture.
Distribute the cheese mixture over the bottom and style the cake in the refrigerator for a couple of hours until the filling has settled.

Yellow: Soaked house blossoms.
Stir the berries with sugar and water in a saucepan over low heat until the sugar is dissolved.
Add and melt the house glass and let it cool easily.
Pour the gel over the cake and place it back in the refrigerator for a couple of hours until the gel has settled.