If you love cheesecakes, you can’t miss this cheesecake with mascarpone and red currants. It consists of a shortcrust pastry base covered with a creamy part made with mascarpone, cream cheese, and eggs, enriched with lots of juicy red currants that give a fresh and tangy touch.
It is very easy to prepare, you don’t even need an electric mixer to prepare part of the cream, just mix with a whisk.
This baked cheesecake is also perfect to prepare in advance. In fact, it is better if you make it the day before serving, so it has all the time to cool down in the fridge, for a unique creaminess and freshness.
Anyone who hasn’t stumbled upon this blog for the first time knows that I love cheesecakes, and I can’t resist a good baked cheesecake.
If you too are cheesecake lovers, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 3/4 cups flour
- 7 tbsp butter
- 2/3 cups sugar
- 1 egg
- 1/2 teaspoon salt
- 4 cups red currants
- 1 1/2 cups cream cheese
- 1 1/3 cups mascarpone
- 3 eggs
- 3/4 cups sugar
- 1 tbsp vanilla sugar
- 1/4 cups cornstarch
- 1/2 teaspoon salt
Steps
To prepare the cheesecake with mascarpone and red currants, place the flour, sugar, cold butter in pieces, and salt in a mixer. Pulse the mixer until you get a sandy mixture. Add the egg and pulse again until the dough starts to come together. Transfer everything to a pastry board, compact it with your hands, form a flattened disc, and wrap it with cling film. Of course, you can also knead the shortcrust pastry by hand.
Transfer to the fridge for 1 hour.
Meanwhile, pick and wash the red currants and spread them on a clean towel to dry.
After the resting time in the fridge, preheat the oven to 390°F (convection) and line the bottom of a cake pan (8.5–9.5 inches in diameter) with parchment paper. Roll out the shortcrust pastry to cover the entire bottom, prick it several times with a fork, and bake at 390°F for 15 minutes.
Meanwhile, prepare the cream. Mix mascarpone and cream cheese with the sugar and vanilla sugar until you get a creamy mixture. Then add the eggs and cornstarch and continue to mix until you get a homogeneous mixture. Finally, incorporate the red currants with the help of a spatula.
After the shortcrust pastry is done baking, remove it from the oven, lower the temperature to 320°F, and set the oven to static mode.
Pour the cream with the red currants onto the pastry base and spread evenly.
Put the cheesecake back in the oven and bake for about 1 hour and 15 minutes, without opening the oven, until the cheesecake is slightly golden on the surface and the center is still slightly wobbly.
At this point, turn off the oven and leave the cheesecake inside, with the door closed, for another 20 minutes. Then take your mascarpone and red currant cheesecake out of the oven and let it cool, then transfer it to the fridge for at least two hours before serving.
To serve your mascarpone and red currant cheesecake, decorate it with some red currant clusters and a few mint leaves on top.
