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Redcurrant cheesecake crumble cake combines a buttery crumble base and topping with juicy redcurrants and a creamy cheesecake layer. The tartness of the redcurrants pairs beautifully with the sweet cheese filling, creating a perfectly balanced summer dessert. A delicious seasonal bake and a true taste of summer!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the crumble pastry:<\/span><\/p>\n

\n
• 300 g plain flour<\/li>\n
• 200 g butter<\/li>\n
• 120 g caster sugar<\/li>\n
• 1 teaspoon almond extract<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter, flour, sugar and almond extract into a bowl. Rub together with your fingertips until a coarse crumble forms. Set aside.<\/p>\n

  Line a 20 x 30 cm baking tin with baking paper. Spread two-thirds of the crumble mixture over the base of the tin. Do not press it down firmly; simply scatter it evenly and pat it lightly into place. Reserve the remaining one-third of the crumble for later.<\/p>\n

  Bake at 180\u00b0C for approximately 12 minutes, until lightly golden.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 500 g full-fat or semi-fat curd cheese, triple-ground<\/li>\n
  • 50 g sour cream<\/li>\n
  • 2 large eggs<\/li>\n
  • 1 packet vanilla custard powder (35 g)<\/li>\n
  • 150 g caster sugar<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place all the filling ingredients into the bowl of a stand mixer. Mix only until combined. Do not overmix, as incorporating too much air may affect the texture of the cheesecake layer. Set aside.<\/p>\n

    Ingredients for the redcurrant filling:<\/span><\/p>\n

    \n
    • 450 g redcurrants<\/li>\n
    • 3 tablespoons sugar<\/li>\n
    • 3 tablespoons potato starch<\/li>\n<\/ul>\n

      Remove the currants from their stalks. Mix with the sugar and potato starch until evenly coated.<\/p>\n

      Additionally:<\/span><\/p>\n

      \n
      • 50 g redcurrants, removed from their stalks<\/li>\n<\/ul>\n

        Assembly:<\/strong><\/p>\n

        Spread the redcurrant filling evenly over the partially baked crumble base. Pour the cheesecake mixture over the fruit and spread evenly.
        \nSprinkle over the reserved crumble mixture and scatter the additional redcurrants on top.<\/p>\n

        Bake at 180\u00b0C for approximately 50\u201360 minutes. Leave to cool in the oven with the door slightly ajar. Before serving, dust with icing sugar if desired.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        Redcurrant cheesecake crumble cake combines a buttery crumble base and topping with juicy redcurrants and a creamy cheesecake layer. The tartness of the redcurrants pairs beautifully with the sweet cheese filling, creating a perfectly balanced summer dessert.<\/p>\n","protected":false},"author":1,"featured_media":15992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,21,56],"tags":[121,156,167,142],"duration":[],"tag_group":[],"class_list":["post-15990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cakes","category-fruit-cheesecakes","tag-curd-cheese","tag-custard-powder","tag-redcurrant","tag-soured-cream"],"acf":[],"yoast_head":"\n