Hello every one 🙂 It is a long time since I put up any sweet post haha, I mean a dessert post. I have one awesome reason to do so today. It was a long time since I heard from my sweet friend Nancy of Feasting with friends who was on a medical leave. I was really missing her presence. So when I got her lovely comment on my post after a period, which seemed to me like ages, I was overwhelmed with joy. This calls for a celebration. And what better way to celebrate than whipping up a quick dessert and Feasting with friends.
Nancy, I dedicate this post to you ❤
Black Currant Cheese cake
What you need
For the base:
- Oreo biscuits approximately 1 packet
- Demerara Sugar 40 g
- Butter 40 g
Scrape the cream off the Oreo biscuits and crush the biscuits finely. Add melted butter and sugar. Spread on a greased baking tin (springform) and press firmly.Chill in fridge for a while.Bake at 120ºC for 10 minutes in a preheated oven. Cool and Chill again.
For the Cheese cake:
- Cream cheese 360 g
- Icing sugar 75 g
- Heavy cream 145 g
- Vanilla essence 1/2 tsp.
Whisk the cream cheese and cream separately till light . Add sugar to cream and whisk well till fluffy. Add vanilla pod or essence. Add the cream cheese. Spread evenly on the baked biscuit crust. Smooth with a palette knife. Set in fridge for five to six hours.
If you mind the extra calories, substitute half the cream cheese with hung Greek Yogurt.
For the topping:
- Black Currant jelly crystals
- Red or Black grapes
Decorate the cake with grapes. Prepare jelly as per packet instructions. Carefully spoon out while still hot onto the cheese cake. Chill in the fridge overnight or for atleast 4-6 hours to set.
Carefully remove the sides of the spring form pan and serve chilled.