Fresh redcurrants are only to be had during the height of summer but their sharpness does go very well with the sweet cheesecake base. Substituting a fruit-flavoured yogurt for natural gives more fruit flavour and a hint of extra colour.
Serves 4 - 6
175 g (6 oz) redcurrants
15 ml (1 tbsp) gelatine
100 g (4 oz) cottage cheese
1 egg, separated
40 g (1 1/2 oz) caster sugar
150 g (5 oz) natural yogurt
150 ml (5 fl oz) fresh double cream
15 ml (1 tbsp) redcurrant jelly
redcurrants, to decorate
1. Mix together the butter and biscuit crumbs. Press the mixture into a loose bottomed 20.5 cm (8 inch) cake tin so it lines the base and sides.
2. Put the redcurrants in a medium saucepan with 45 ml (3 tbsp) water and simmer gently for 5 - 6 minutes, until soft. Allow to cool.
3. Sprinkle the gelatine in 45ml (3 tbsp) water in a small bowl and leave to soak. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm.
4. Put the cheese, egg yolk, sugar and yogurt in a food processor or blender and work together until smooth. Whip the cream until it just holds its shape. Fold the cooked redcurrants, redcurrant jelly, gelatine and most of the cream into the cheese mixture. Whisk the egg white until stiff and fold into the mixture.
5. Pour on to the biscuit base and chill until set. Remove from the tin and decorate with the remaining cream and redcurrants.