SCULPTED
Chocolate Ring Cheesecake
A perfect chocolate ring — a sculptural torus of dark chocolate cheesecake under a glossy mirror glaze, with chocolate curls and gold leaf.
Home / Recipes / Redcurrant Vanilla Cheesecake
BAKED
Redcurrant Vanilla Cheesecake
Glossy redcurrant mirror over vanilla bean cream — a sharp, sweet, stunning no-bake cheesecake finished with fresh redcurrant sprigs.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 100g powdered sugar
- 150g white chocolate, melted
- 300ml heavy cream
- Seeds of 1 vanilla pod (or 2 tsp vanilla bean paste)
- 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
- For the glaze: 300g redcurrants, stalks removed; 80g sugar; 100ml water; 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
- 3 sprigs of fresh redcurrants, to decorate
How to make it
- Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
- Beat the cream cheese, powdered sugar, melted white chocolate and vanilla seeds until smooth.
- Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
- Pour over the crust and chill at least 6 hours until firm (freeze the last hour for the cleanest glaze).
- For the glaze, simmer the redcurrants, sugar and water for 5 min until the berries burst, strain to a glossy juice, stir in the bloomed gelatin until melted and cool to about 30°C.
- Pour the glaze over the cold cheesecake and chill 2 hours.
- Top with the fresh redcurrant sprigs, slice and serve.
