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Black Currant Cheesecake

8 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.