 | Black Currant Cheesecake8 slices 1 hour |
| • | 1/2 cup The Perfect Purée Black Currant Puree, thawed |
| • | 1 1/4 cups graham cracker crumbs |
| • | 1/3 cup unsalted butter, melted |
| • | 3/4 cup cup granulated sugar |
| • | 16 oz. cream cheese, softened |
| • | 1/2 tsp. vanilla |
| • | 2 tbsp. Creme de Cassis or complimentary liqueur |
| • | 2 large eggs |
| Method: | |
| 1. | In a large mixing bowl stir together graham cracker crumbs, butter, and 1/4 cup of the sugar until crumbs are moist. Press mixture evenly into a 9″ pie pan. |
| 2. | Chill in refrigerator while preparing filling. |
| 3. | In a second mixing bowl, beat together cream cheese, remaining sugar, vanilla, and creme de cassis on medium speed of electric mixer until well blended. Beat in eggs one at a time until thoroughly blended. Beat in Black Currant puree until blended. |
| 4. | Pour filling into pie crust. Bake at 350° for 45 minutes or until center appears set and a knife inserted near center comes out clean. Cool completely and refrigerate until serving time. |
| Serving Suggestion: | |
| Serve cheesecake topped with a fresh mixed berry sauce made with Raspberry, or Blackberry puree. Garnish with a dollop of whipped cream and a lemon peel curl. | |