Black Currant

Featured Recipe

Black Currant Cheesecake Servings: 8  Serving size: 1 slice Preparation time: 1 hour

•	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
•	1/2 cup Culinary Traditions™ Black Currant,  thawed
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 Blackberry 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.