Redcurrant Cheesecake

Redcurrant Cheesecake

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Servings: 10
Calories: 526


  • 2 small jam-filled Swiss rolls cut into 1 cm (1/2 inch ) thick slices


  • 1 lb full fat soft cheese
  • 4 tbsp spoons redcurrant jelly melted
  • 8 oz caster sugar
  • 4 eggs separated
  • 1/2 pint double or whipping cream
  • 1 oz powdered gelatine
  • 6 tablespoons spoons water
  • 8 oz raspberries washed and dried


  • 1/2 pint double or whipping cream
  • 2 tablespoons Cointreau
  • 8 oz raspberries washed and dried
  • 4 oz redcurrants washed and dried


  • Arrange the Swiss roll slices in the bottom of a greased loose-bottomed 25 - 30 cm (10 - 12 inch) round cake tin, pressing them gently together so that they completely cover the bottom of the tin.
  • To make the filling, soften the cheese in a large mixing bowl. Beat in the redcurrant jelly, 100 g (4 oz) of the sugar, the egg yolks and cream. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
  • Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture, together with the raspberries. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3 - 4 hours or until the filling is set.
  • Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base. For the topping, whip the cream with the Cointreau until thick. Pipe or swirl on top of the cheesecake. Decorate with the raspberries and red-currants.
Calories: 526 kcal
Carbohydrates: 43 g
Protein: 10 g
Fat: 36g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 243 mg
Potassium: 240 mg
Fiber: 4 g
Sugar: 32 g
Vitamin A: 1420 IU
Vitamin C: 18 mg
Calcium: 119 mg
Iron: 1 mg
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