Red Currant Streusel Cheesecake

1. Preheat oven to 400 F. Gently wash berries under running cold water and drain. Spread on a paper or kitchen towel to dry.

2. Grease 10-inch spring form baking pan and line it with parchment paper. To cut the parchment paper – place the base of the spring form on the paper and circle it. When cutting, leave about 1 inch extra all around to round it up to prevent leakage while baking.

Make the Streusel:

1. In a big bowl, melt 2/3 cup (150 g) of butter on stove top or in a microwave.

2. Mix 2/3 cup of sugar, 1-1/4 cups flour and 1/2 tbsp. vanilla and add the dry mixture to the bowl with the melted butter. Mix it by hand until it resembles coarse crumbs.

3. Transfer 2/3 of crumbs to the prepared spring form, spread evenly and lightly press.

4. Bake for 10-15 minutes at 400 F. or until the dough is a nice golden color.

Make the Berry Filling:

1. In a medium bowl, mix 1/4 cup (50 ml) of currant/cherry juice with a corn starch until dissolved. 

2. In a small cooking pot, pour 3/4 cup (200 ml) of juice. Add 3 tbsp. sugar and bring to a boil.

3. Mix juice with diluted starch, stir and cook for 1 minute stirring constantly.

4. Add 3/4 berries, stir in carefully and remove from the heat. Set aside to cool.

Make the Cheese filling:

1. With electric mixer, beat 1/2 cup (125g ) soft butter for a minute until fluffy. Add 1/2 cup (125 g) sugar and continue beating for a couple of minutes, until well integrated.

2. Add lemon juice, and then eggs one at a time, beating each for about half a minute.

3. Add Instant pudding, mix well, and then add the cream cheese.

4. You don’t want to use Original Philadelphia cream cheese for this recipe, but white creamy cheese like Liberté Cream Cheese Product. This cheese has a consistency similar to a sour cream.  If you can’t find this cheese, you can use a dry cottage cheese, pass it through a food processor for smoother texture and add a bit of sour cream for a creamy consistency if needed.

Assemble the Dessert:

1. Transfer the fruit syrup with berries to the spring form and spread evenly on top of the dough.

2. Carefully transfer the cheese mixture on top of the berry filling and spread evenly.

3. In a separate small bowl, mix the rest of berries with remaining Streusel crumbs and cover the entire cake.

4. Place the form back into the oven and bake at 400 F for 50-60 minutes.

5. Place on the counter to cool completely before transferring the dessert to the refigerator for at least 3 hours, or even better – overnight.

6. Before serving, run a knife around edges to release the dessert and remove the sides of the form.

7. Decorate with powdered sugar and sprigs of currants (optional).