Farmersgirl Kitchen

Saturday, 2 July 2011

Low Fat Blackcurrant 'Cheesecake'

The first of my blackcurrants were ready to pick today. Because we have had a month of rain in Scotland, the currants are nice and large and juicy, we have not seen much sun but today it shone all day and I was able to pick enough to make dessert.

After what feels like a very long winter and soggy spring, I need to shed a few pounds so I am lightening my cooking. Blackcurrants present a bit of a problem because they are just too sour to eat without some kind of sweetener and I don't like artificial sweeteners.

I decided to make a sort of faux cheesecake, so I cooked some blackcurrants (about a cupful) with a teaspoon of water and a tablespoon of caster sugar. I only cooked them until they started to burst then pulled them off the heat to cool. Once cool I added a tablespoon of cherry brandy.

In the bottom of the ramekin, is a gingersnap cookie, soaked in a little orange juice to soften it. On top of that is two tablespoons of 0% Greek Yogurt and then the blackcurrant sauce. There was just enough sweetness in the cookie and the sauce to offset the sharpness of the blackcurrants. I'm not saying I wouldn't rather have the full fat version but this was not bad at all.

Labels: Blackcurrant Swirl Cheesecake, blackcurrants, greek yogurt

Saturday, 29 August 2009

Blackcurrant Swirl Cheesecake

Last weekend I made this cheesecake, it had a lovely texture, but I found the cheese mixture a bit thin for swirling the blackcurrant puree through and most of it sank to the bottom making the base a bit soggy. I didn't have any chocolate to flake onto it, it does need something as it doesn't look too exciting. I may try it with a topping of stewed blackcurrants, it tasted great though and everyone enjoyed it.

Ingredients

For the fruit puree
225g fresh or frozen blackcurrants
50g caster sugar

For the base
85g shortbread biscuits
50g ground almonds
45g butter melted

For the filling
600g cream cheese, softened
25ml Amaretto liquer
175ml soured cream
2 eggs
225g caster sugar
1 tsp vanilla extract
2-3 tbsp shavings dark chocolate

1. Preheat the oven to 150C/gas1. Puree the blackcurrants in a food processor

and strain through a sieve.

You should have about 100ml of puree. Place the puree and sugar in a small saucepan set over a medium heat and stir until the sugar has dissolved. Simmer for 8-10 minutes, until thickened, and set aside to cool.

To make the base, place the bisucuits in a food processor and process until crushed.

Add the ground almonds and butter and blend once more, until combined.

Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.

For the filling, blend the cream cheese and amaretto in a food processor until smooth.

Add the sour cream, eggs, sugar, and vanilla, and process until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over, and swirl lightly with a knife.