The original recipe is from a very old set of 'madkort’ from Living Better. Along the way it has been adjusted and is now the house's favorite way to use currants on. It is also delicious with blackcurrant – and probably other sour berries. It is something more fresh in taste (and lighter in texture) end en traditionel cheesecake – and berries in the used throughout and fresh. Du kan nu også sagtens bruge frosne med held.
På billedet er kagen tilberedt med halvt ribs halvt solbær, serveret med min egen bærsirup med chili og rysteribs/solbær.
50 gr blødt smør + lidt til formen
150 g coarse grained bisquits of a kind
50 gr grofthakkede valnøddekerner
500 – 700 gr ribs (jeg bruger ca 700 gr)
200 gr flødeost (i.e. Philadelphia)
2 dl cream 38%
2 dl creme fraiche 18%
2 egg yolks
2 egg whites
100 g raw cane sugar
1 tsk vanillapulver eller 3-4 tsk vanillasukker
7 blade husblas
To garnish / topping:
maybe some. rysteribs af ribs og eller solbær, cane sugar (and like licorice powder) which stirred together and made cold – tube slightly regularly until sugar is dissolved
or ribsecoulis of blended red currants and icing sugar
Rib ribs to Kagen, so they are ready.
Crush the biscuits as coarse or fine as you like them and mix them with walnuts and melted butter.
Press mixture into bottom of a greased springform pan – a little bit up the edge – just 1/2 cm. You can use. back of a spoon.
Let it set in the refrigerator for ½ hour.
Soak gelatin sheets in cold water for 8 – 10 minutes.
Stir cheese, cream and sour cream together well to a smooth paste. Stir in the egg yolks and then sugar and vanilla. Stir – but shall not be whipped.
Remove the gelatin from the water and melt it over low heat with the water that clings to it.
Stir gelatin in the mix in a thin stream.
Beat egg whites until very stiff and fold them into the mass. Then turn ribsene and pour it all into the springform tin.
Style cake in the fridge for a few hours and the server directly from refrigerated bærsirup med chili, (licorice)red currants, ribscoulis or licorice syrup – or whatever you think.
Her i en version med både solbær og ribs (lige dele af hver) – serveret med min egen bærsirup med chili og rystesolbær/ribs