Red Currant Cheesecake

Red Currant Cheesecake

Poland is a country where the markets are filled with black and red currants. This delightful cheesecake is a wonderful way that Poles have found to use their huge crop of red currants. It always gets rave reviews when presented.

Preparation of red currant cheesecake

Take some time to review the recipe thoroughly before you start. It makes preparation so much easier.

Preheat the oven to 375°F grease a 9 inch springform pan to make a crushed, melt butter in a small saucepan over a low heat. Stir in the Graham cracker crumbs. Put the mixture in the springform pan and press it around the sides and bottom

Beat the cream cheese, cottage cheese, lemon peel and use, banks and sugar in a large bowl until smooth. Stir in one third of the red currents and then pour into the pan.

Bake in the oven 45 minutes or until set.

To prepare the topping, heat the red currant jelly in a small saucepan until liquefied. And the remainder of the red currants. Spread the topping up top the cheesecake just after it is removed from the oven and allow the cheesecake to cool before removing it from the springform pan.



One quarter cup butter 1 3/4 cups graham cracker crumbs


12 ounces of softened cream cheese 1 1/2 cups of sieved cottage cheese 1 tablespoon of finely grated lemon peel juice of 1 lemon 2 eggs 1/4 cup sugar 12 ounces red currants


1/4 cup red currant jelly

Red Currant Cheesecake
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