Sugared Black Currant Cheesecake

Sugared Black Currant Cheesecake


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Enjoy a rich and creamy cheesecake without too much hassle. A ripe currant sauce blends in perfectly with this dessert that is complimented with a homemade brown sugar graham cracker crust.

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Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

8-10 servings


  • 1 ½ C. graham cracker crumbs
  • ¼ C. brown sugar
  • ½ tsp. cinnamon
  • Dash salt
  • 7 T. butter, unsalted and melted
  • 1 ½ C. heavy whipping cream
  • ¾ C. + 1/3 C. sugar
  • 3 (8 oz.) packages cream cheese, softened
  • 1 T. lemon zest
  • ½ tsp. vanilla extract
  • 1 C. black currants
  • 2 T. water

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In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and salt. With a fork, stir in melted butter until a thick crumble consistency forms. Press along the bottom of your pie plate or serving dish and chill for at least 1 hour. Rinse black currants and mix with 1/3 cup of sugar and water in a medium saucepan. Bring mixture to a boil and reduce to simmer for 10 minutes. Remove from heat, strain juices into a bowl or pitcher, and refrigerate to cool. In a large bowl, whisk together cream and sugar until thick. Mix in cream cheese, lemon zest, and vanilla until smooth. Pour filling into chilled crust and spread out evenly. Drizzle your currant sauce over your cheesecake in any fashion you prefer (marbled, striped, etc.). Cover and refrigerate for at least 4 hours. Garnish with additional currants.

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