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Light redcurrant cheesecake recipe

Light redcurrant cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Yoghurt cake

A lighter cheesecake made with goat's cheese and goat or sheep yoghurt - perfect for those of us who cannot have cow dairy. If you don't have a problem with cow dairy, feel free to use regular Greek yoghurt and regular cream cheese.


Greater London, England, UK

13 people made this

IngredientsServes: 8

  • 60g butter, melted
  • 225g Lotus Biscoff® or digestive biscuits, crushed
  • 170ml boiling water
  • 1 tablespoon powdered gelatine
  • 100g icing sugar
  • 300g spreadable goat cheese (or cream cheese)
  • 250g goat or sheep yoghurt (or Greek yoghurt)
  • 1 teaspoon vanilla extract
  • 340g redcurrants, stems removed
  • extra redcurrants to garnish

MethodPrep:25min ›Extra time:3hr setting › Ready in:3hr25min

  1. Melt the butter in the microwave. Add the crushed biscuits and stir to combine. Press into the bottom of a 23cm round springform cake tin. Place in the fridge or freezer while you prepare the filling.
  2. Combine the boiling water from the kettle with the gelatine and icing sugar. Whisk well till the gelatine has dissolved. Set aside.
  3. In a large bowl, combine the yoghurt, goat cheese and vanilla. Whisk well, then add the gelatine mixture, stirring vigorously. Gently stir in the redcurrants.
  4. Pour the mixture over the biscuit base, then transfer to the fridge to set for at least 3 hours or overnight. Just before serving, garnish the top of the cheesecake with additional redcurrants.

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Reviews & ratingsAverage global rating:(2)


Bariatric-Friendly Recipe for Holiday Cheesecake . Recipe by Carol Bowen Ball of Bariatric Cookery .

Looking for something that you can take to a party this holiday time? Something you can also eat yourself (as in bariatric-friendly recipe) but looks and tastes wow? Then look no further because I have the perfect cheesecake recipe for you.

It’s a simple enough baked one, but then the fun begins – you can flavor as you like and top as plainly or extravagantly as your heart desires. I also know it transports well because it has had several trial runs to my own family crew and friend cohorts.

It also slices well (and as thick or thin as required) and can be frozen (if there are any leftovers). I think my bariatric-friendly recipe serves up 10 slices of cheesecake — but do expect a request for a second helping from some.

Moreover it tastes divine!


Recipe Summary

  • ½ (12 ounce) package vanilla wafers, crushed
  • 3 eggs, separated
  • ½ cup white sugar
  • 8 ounces sour cream
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • ⅛ teaspoon cream of tartar

Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.

Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.


Redcurrant and vanilla cheesecake

Baked cheesecakes can be delicious but they can disappoint. They can be dry and cracked and not the soft creamy deliciousness that you are expecting. How much wobble really should there be when you take it out of the oven? Unbaked cheesecakes on the other hand… Unbaked cheesecakes are always delicious, always moist and always creamy.

Don’t get me wrong, I definitely won’t be turning down a slice of New York cheesecake any time soon. But when it’s up to me to make simplicity wins every time.

And this is simple. Simple to make, simple to dish up and simple to devour far too quickly.

It’s the perfect pudding for a large gathering- no extra work- plenty of extra cheesecake.

It keeps well too so they’ll be a slice for tomorrow and they next day- just in case you forget quite how scrummy it is.

The recipe below is for a base vanilla cheesecake, which is delicious on its own, served with fruit or topped with a fruit jelly like mine. The fruit is up to you. Here I used redcurrants as there was a couple of punnets from the farmers market in the fridge and the sharpness works particularly well with the rich base. Blackcurrants or other tart fruit would be equally good but feel free to use strawberries, raspberries or anything else you like. Even try folding the fruit into the vanilla base but bare in mind it won’t last as long. Although I doubt that will be too much of a problem…

Cheesecake base

100g butter
12 digestive biscuits (180g)

  • Melt the butter and allow to cool for about 10mins
  • Line the tin leaving at least 10cm of paper up each side to help lift it out
  • Crush the biscuits to as fine a powder as you can and stir in the melted butter. Press this into the tin and pop into the fridge for at least an hour to set

4 gelatine leaves
210g cream cheese
500g mascarpone
130ml double cream
40g caster sugar
2 tsp vanilla paste (1tsp vanilla extract)

  • Soften the gelatine in cold water for five mins
  • Beat the cream cheese and mascarpone together until soft and combined
  • Heat the cream and sugar in a pan to dissolve the sugar. Do not boil. Add the drained gelatine leaves to the warm cream one at a one making sure each has dissolved an is fully stirred in before adding the next. Add the vanilla
  • Pour the cream over the cheeses, a little at a time, and beat to thoroughly combine. Taste and add more vanilla if you would like. Pour this over your cheesecake base and refrigerate to set

Redcurrant jelly

1 large punnet of red currants (approx 400g)
1tbsp sugar + extra to taste
2 gelatine leaves

  • Heat the redcurrants, sugar and water in a pan over a low heat until the currants start to release their juices
  • Turn the heat up to medium and allow the fruit to bubble away for 10mins
  • Remove from the heat and taste for sugar. If more is needed put the pan back on the heat and dissolve in a little more (I added an extra tablespoon)
  • Soften the gelatine in cold water for 5mins
  • Drain the fruit in a sieve, reserving 150ml of the juice for the jelly. Discard the pulp of keep to serve alongside as a compote (if you are using berries with large seeds like redcurrants pushing the pulp through a sieve and discarding the left over seeds is a good idea here)
  • Drain the gelatine and stir into the fruit juice, making sure it is well mixed in. Pour the newly made jelly over the cheesecake and return to the fridge to set for a couple of hours
  • Serve in rectangles approximately 1 x 2 inches

Assuming all ingredients were fresh this will keep well in the fridge for a few days

Allergen advice: this can be made gluten free by using gluten free biscuits in the base


Easy Recipe: Yummy Cheesecake Recipe Paula Deen

Cheesecake Recipe Paula Deen. For crust, combine flour and brown sugar. Make sure to press against the sides and bottom of the pan.

Chocolate-Marshmallow Cheesecake Bars - Paula Deen Magazine (Jackson Mendoza) The Romans later earned it as a spoil of war, and from there, it spread across Europe, where they started adding in eggs, butter, and sugar. Make your parties the best with paula deen's pumpkin cheesecake recipe, amazing cheesy cake that you have ever tried on your whole life. Make sure to press against the sides and bottom of the pan.

Crecipe.com deliver fine selection of quality Paula deens cheesecake recipes equipped with ratings, reviews and mixing tips.

Roasted Sweet Potato Cheesecake Recipe - Sweet potatoes and cheesecake are wonderful separately.

Paula Deen Wants To Kill You - With Deep Fried Cheesecake « Dessert Recipes :: WonderHowTo

Easy Pumpkin Cheesecake with Graham Cracker Crust Recipe - Paula Deen

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Beat cream cheese with a hand-held electric mixer until fluffy. In medium bowl, combine crumbs, sugar and cinnamon. Get one of our Key lime cheesecake paula deen recipe and prepare delicious and healthy treat for your family or friends.

BEAT cream cheese with a hand-held electric mixer until fluffy. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Use your hands to mold the cheesecake into a ball around the candy of your choice on the skewer.

Crecipe.com deliver fine selection of quality Key lime cheesecake paula deen recipes equipped with ratings, reviews and mixing tips. BEAT cream cheese with a hand-held electric mixer until fluffy. Key lime cheesecake paula deen recipe.

Learn how to cook great Key lime cheesecake paula deen. Use your hands to mold the cheesecake into a ball around the candy of your choice on the skewer. I can't wait to try this.

In medium bowl, combine crumbs, sugar and cinnamon. It combines the best of both into one delicious dessert. Add eggs on at a time.

In a mixing bowl cream sugar and butter, beat until light and fluffy. Learn how to cook great Key lime cheesecake paula deen. Make sure to press against the sides and bottom of the pan.

Crecipe.com deliver fine selection of quality Key lime cheesecake paula deen recipes equipped with ratings, reviews and mixing tips. Get one of our Paula deens cheesecake recipe and prepare delicious and healthy treat for your family or friends. Learn how to cook great Key lime cheesecake paula deen.

I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. BEAT cream cheese with a hand-held electric mixer until fluffy. A wonderful little cheesecake for a dessert buffet.

It combines the best of both into one delicious dessert. Use canned pie filling, fresh fruit or use your imagination! Use your hands to mold the cheesecake into a ball around the candy of your choice on the skewer.

Beat cream cheese with a hand-held electric mixer until fluffy. A wonderful little cheesecake for a dessert buffet. Learn how to cook great Paula deens cheesecake.


Light redcurrant cheesecake recipe - Recipes

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.

"Redcurrant 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


Recipe Summary

  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup buttermilk
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon extract
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 4 large eggs
  • 12 ounces ready-to-serve lemon pudding
  • 1 (8 ounce) container sour cream
  • 1 teaspoon lemon zest
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 pinch salt
  • ½ cup white sugar

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.

Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.

Combine flour, baking powder, baking soda, and salt in a separate bowl.

Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract mix well. Spread pound cake crust mixture into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest blend well. Pour filling into prepared crust and spread evenly.

Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake this will prevent cracking.

Bake cheesecake in the preheated oven until almost set, about 45 minutes.

Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.

Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.

Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.

Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.


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Served this and the Chestnut Cheesecake at the same party. Although I loved them both, this cheesecake was almost gone at the end of the party and the chestnut one had more than half leftover. Didn't reduce the sugar as other reviewers suggested because I like to try it as it was written first but I think I will try less sugar next time.

I didn't love it and prob won't make it again. It was just OK. I prefer Strawberry-Topped Cheesecake with Graham Cracker Crust Bon Appétit | January 1998

This recipe is complete trash. On removing the springform after cooling, the cake oozed out from under the crusty top. Do yourself a favor and find a cheesecake recipe that has proper bake times. Most other recipes call for reducing the oven temp and cooling the cake in the oven as it cools. Unfortunately, I don't have my usual cookbook and I should have taken the fact that this recipe lacks those directions as a warning. Yum, cheesecake pudding for Christmas.

This is my new "go-to" cheesecake recipe! I made it for a dinner party last night and got rave reviews. It makes such a tall cheesecake which makes for a wonderful presentation. The texture was described as a "cheesecake mousse". Very good!

Best cheesecake ever, but agreed on decreasing the sugar to 1 cup. Nice and creamy, light texture. Not dense and crumbly like some that I've had. Even better is when you make this with the pecan crust for the "Banana's Foster Cheesecake."

Fantastic cheesecake. Many who didn't like cheesecake couldn't stop complimenting me on it. I half the sugar and is just right for our taste. Very easy to make

A bit time consuming, but worth the effort. Did not find Orange Flower Water so used Orange Extract, diluted with water. Worked fine. The first person to taste the cake could tell the orange was in it! Only the second cheesecake I had tried to make and well pleased.

I've been making this cheesecake since it was published in 2002! I love it--light and airy, yet rich and creamy.

Too light, too airy for me. I suppose I'm the type that likes denser cakes - the flavor was average and the texture feathery - forgettable. It's definitely not a traditional cheesecake. Followed the recipe exactly, and can safely say, wouldn't make it again.

I thought this was a nice tasting recipe! Definatly not a classic cheesecake, but nice and airy. I piped some kiwi/lime dessert sauce over the top and it looked wonderful. I also made a graham cracker crust for it, and used hazelnut syrup instead of the almond extract. I will definately make this again. It set up quickly and held it's shape nicely! Wonderful

I recently moved to a new home and accidently misplaced this recipe. I was in an absolute panic aty the thought of not being able to make it for the holidays this year but thanks to this site, I have it again and will never lose it again. I make it once a year because it is rather labor intensive (at least for me anyway) and my family absolutely loves it. I don't even make anything else because nothing else is needed. I always serve a fruit compote to go on top but no one ever uses it. This cheesecake is the best ever. It is amazing and everyone that has ever had it at my house is stunned because it is so good and not like any other cheescake they have ever had. I think the reason some don't like it is because it is more like a cheese souffle than a cheesecake. If you are looking for dense, this is not your recipe. That is why I love it so much because of its light and fluffy texture and "to die for" flavor.

I liked the airier texture of this non-traditional cheesecake BUT, Im going to try making it again with just 6 eggs to see if it comes out just a touch denser. I recommend dropping the sugar to 1 cup. I also used 1/4 tsp. Orange extract instead of orange flower water. Overall, awesome cheesecake. The best part is the top because it browns beautifully and tastes like the top crust on Saralee poundcake.

The first time I made this was from the article in the magazine, but have made it several times since. Everyone who has ever eaten it says its the cheesecake to die for. I usually serve with berries and/or a berry sauce and thick farm cream on the side. Absolutely delicious.

Perhaps I'm too much of a traditionalist, but I didn't particularly care for this cheesecake. Everyone else I served it to enjoyed it though. Personally, I won't be making this again, but I will be passing the recipe on :)

This cheesecake was abosultely delicious. Light and fluffy, everyone loved it. Instead of 1.5 cups of sugar. I used 1 cup for the entire recipe and it made it light and sweet but not too sweet. Also, I used all organic ingredients -the organic butter and cream cheese made a big difference in the taste.

I made this cheesecake for a pregnant friend's baby shower at work, and the plate was actually licked. Great success it had! It's unbelievably light and airy. Definitely a cake I would make again.

This recipe is NOT a traditional New York cheesecake recipe, but it is, by far, the most delicate, crustless, lightly sweetened cheesecake you'll ever make. Subtle flavors (e.g., rose water or the orange-flower water) enhance its refined airiness - perfect for spring and summer. It is requested time and again by family and guests who have enjoyed it - in fact, it has become the only kind of cheesecake they eat.

This cheesecake came out light and creamy - delicious! Not an easy recipe, but worth the effort and time. It's the best cheesecake I've ever tasted- it's got an elegant citrus flavor and silky texture. My pan was 9-1/2 inches rather than 10 and it worked fine I cooked it for about 70 minutes. Substituted Orange Flower Water with Orange Extract in half the measurement. I'll make this recipe again. Awesome!

This has the potential to be the best cheesecake I've ever had once I get the kinks ironed out for myself. This is NOT an easy recipe. I found it to be rather tricky. I baked it in a 9 inch springform pan, and that made the cake rise higher. That (I found out after the fact) required apx 15-20 min longer baking time. The cake came out looking great, but the center was not done and was runny. Still tasty, and the family ate around the perimeter, the part that was cooked, and it was AMAZING! Light, fluffy, more like a mousse or souffle than a traditional cheesecake. That said, if you like you cheesecake creamy and dense, you should skip this recipe (or try adding 1-2 more packages of cream cheese). Don't worry if you can't find the exotic flavoring. This super light cake will bring out the best of any flavoring you have, like lemon rind, orange rind, or liqueurs. Try this recipe, but allow yourself 1 or 2 tries before serving it to guests so you could iron out the kinks.

I got rave reviews with this one last Christmas! Will probably make it again this year. Couldn't find the orange flower water so I used vanilla extract. Was still great. And since it has no crust, it's great for people who are on gluten-free diets, like me! Though it is a little difficult to cut and serve, it is still delicious.

This is a great cheesecake recipe. I made it for a family gatering and everyone loved it. To the cook who hade problems with it falling apart, Cheesecakes should be a little jiggly in the center when they come out oven. It will set up. If you overbake, it will be too dry and fall apart.

This was delicious ! Because of sugar restrictions in the family, we prepare foods as low-carb as possible. I used 'Maltitol' (artifical sweetner) for the sugar. We had it plain, with fudge sauce( artifically sweetened, of course), with pureed raspberries & strawberries. Everyone loved it. It has a crumbly, creamy texture and is

I followed the recipe, step-by-step. In 45 minutes of baking I knew it was going to start to burn, but I left it in for 20 minutes more, because when I would shake the springform, i could see it was not cooked yet. I took it out of the oven, let it cool off, but when I opened the spring, Everything fell apart, and it splatered all over. This was my 2 time trying your recipes. I can tell you, it does not work, I am a great cook, and this has never happened to me before.I was very dissapointed and upset for the waste of my time and money. Sicerely Mrs.Jones

Carefull with the Crust. If the Crust brakes up, it may not look the best any more, but still tastes Great!


Simple Rhubarb Fool

Just four ingredients come together to create this delicious rhubarb fool. If using outdoor rhubarb, make sure you remove any stringy parts before cooking it down with honey for the best texture. The rhubarb's slightly sour taste complements the honey and creamy mascarpone perfectly, for a summer dessert you can whip up on short notice.


25. Creamy Chicken Soup with Artichokes and Mushrooms

Soup isn&rsquot usually my first choice at The Cheesecake Factory, but this one is pretty hard to resist.

I like to make this in a Dutch oven, and it all starts with a familiar trio &ndash onions, celery, and carrots.

Once soft, you can add in the rest per the recipe, including peas, artichokes, garlic, and chicken.

Corn starch is used to thicken this up, and the whole thing needs about half an hour from start to finish.