Raspberry & Black Currant Cheesecake

Raspberry & Black Currant Cheesecake

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Raspberry & Black Currant Cheesecake
Print Recipe
Servings
4 people
Servings
4 people
Raspberry & Black Currant Cheesecake
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Raspberry and Current Filling
Cream Cheese Filling
Pie Crust
Servings: people
Instructions
Raspberry and Currant Filling
  1. In medium sized pot place the raspberries, currants, sugar and water.
  2. Let cook, stirring occasionally, until boiling.
  3. In small bowl whisk together the cornstarch and water.
  4. Add cornstarch mixture to the boiling raspberries and currants. Stir constantly. Bring mixture back to a boil and let boil for one minute while stirring.
  5. Remove from heat and let cool at least 15-20 minutes.
Cream Cheese Filling
  1. Beat together, until light and creamy the cream cheese, powdered sugar and vanilla.
Pie Crust
  1. Cook the pie crust as instructed on the package.
Assembly of Pie
  1. Once the pie crust has cooled, spread the cream cheese mixture in the crust.
  2. Add the cooled raspberry and currant filling to the pie.
  3. Refrigerate the pie at least 2hrs before serving. Best if made the day before and chilled overnight.
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