Blackcurrant Cheesecake

This is my family’s favorite Desert.  But I make it occasionally as, it takes lots of preparation and time.  I thank Rupali ( Rupali’s cooking) for teaching me this recipe. This is always part of all are big dinner parties. I also try lots of variations with different crushes. Try it atleast ones and enjoy!

Ingredients
 

For the Base

Marie biscuit – 1½ cup / about 15 biscuits (crushed finely)
Butter – 2tbsp (softened)

For the Filling

Curd – 2 ½ cup / 400gms
Whipping cream – 200gm before whipping
Powdered sugar – 3 tbsp
Black current crush – ½ cup (I used Mapro)
Gelatin – 4 teaspoons ( soaked in 6 tbsp water)

For Topping

Black currant crush – 1tbsp
Water – 2tbsp
Gelatin – ½ tsp (soaked in 2 tbsp water for about 10)

Preparation

·         Biscuit Crush : To make the biscut crush, put the biscuts in a plastic cover and roll it with a rolling pin.

·         Hung curd : Spread a muslin cloth on the bowl, pour the curd. Tie the cloth with the curd, hang it in a place where the water from the hung curd can drip. Place this for about 3hr.  the water will be drained and a thick creamy hung curd is ready. 

·         Whipped cream : whip the cream with an electric beater for about 15 min or till a peak is formed.

·         Gelatin mixture for the filling: Dissolve the gelatin mixture on a slow flame or on a double boiler ( it should not be heated or boiled). Strain and keep it ready.

Method

The Base

1.      Mix together biscuit crush and butter with the finger tip ( don’t make it into a dough).

2.      The press and spread it evenly into the base of a loose bottom dish. Press it tightly with the back of a flat katori.

3.      Chill it till set about 15 min.

The Filling

4.      Beat together cream and sugar till slightly fluffy. It should not be very thick.

5.      In another pan beat hung curd till smooth.

6.      Add the cream and crush to the curd mixture. Beat well until smooth. The mixture should be at room temperature

7.      Add the Gelatin mixture already prepare gradually the above curd mixture. (Keep on mixing with the other hand while you are adding the gelatin).

8.      Pour this into the chilled biscuit base and let it set for at least 3 hrs, before pouring the topping.

The Topping

9.      Mix crush with water

10.  Dissolve the gelatin on slow flame. Add the dissolved gelatin to crush.

11.  Spread the above mixture over the set pudding.

12.  Again keep the in the fridge till properly chilled and set.

To Serve

13.  Remove the dessert along with the base of loose bottom dish and keep in serving dish along with the base.

14.  You can decorate it with whipped icing cream, edible pearls, edible silver balls, etc. 

15.  SERVE IT CHILLED