Currant cheesecake with crumble
Recipe of the region Central Burgenland – Rosalia
300 g flour
150 g cold butter
80 g icing sugar
1/2 teaspoon baking powder
750 g low-fat curd cheese
100 g cream cheese double cream (Philadelphia)
200 g icing sugar
80 ml whipped cream
1 packet vanilla pudding powder
80 ml sunflower oil
200 ml milk
1 tbsp lemon juice
250 g currant
4 tbsp. flour
A currant cheesecake with crumble is a delicious classic among the cake recipes. The fruity, slightly acidic taste of the currants combines with the creamy consistency of the cheesecake to create a heavenly taste experience.
Preparing the base
Put the ingredients into a bowl and knead to form a homogenous dough. Line a springform tin (26 – 28 cm) with baking paper and grease the edges. Put approx. 150 g of the dough aside for the crumble. Add the dough to the springform in and press down well. Pull the edges up to a height of approx. 3 – 4 cm. Leave the base into the fridge until the creme is ready. Preheat the oven to 175°C (top and bottom heat). Put a bowl of water in the oven so that the cake doesn’t sink later.
Preparing the creme
Mix together all the ingredients to form the creme. Put the creme over the dough in the springform tin.
Recipe of the region Central Burgenland – Rosalia »
Distribute the currants over the creme.
To make the crumble, take the dough you put aside and add the 4 tablespoons of flour. Knead everything well and make it into crumble. Sprinkle the crumble over the currants.
Put the cake in the oven and bake for approx. 75 minutes until golden brown. At the end of the baking time, leave the oven door slightly open (with a wooden spoon) so that the cake doesn’t collapse and can cool slowly.
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