Cheesecake with currant jelly
12 servings
30 minutes preparation
40 minutes at 160 °C
Ingredients:
Biscuit body:
220 g caramel biscuits
100 g butter
1 vanilla pod
Cream:
750 g mascarpone
1 vanilla pod
150 g cane sugar
4 eggs
Currant jelly:
300 g currant puree
50 g sugar
4 g gelatine
Procedure
- Biscuit shell: mix the biscuits, add melted butter and vanilla bean. Mix well and press the mixture evenly into the bottom of a mould (round or square mould with a diameter/sides of 28 cm).
- Cream: Beat all ingredients until combined. Pour the cream into the biscuit tin and bake at 160 degrees for about 40 minutes. Let cool after baking.
- Currant jelly: Boil the currant puree with the sugar. Remove from the heat, stir in the swollen gelatine and leave the jelly to cool slightly. Pour over the cooled cheesecake and set. Decorate with fruit.
