Black-Currants Orange Blossom Cheese Cake


Finally for the first time round, I didn’t half the challenge recipe. I used to half the recipe before, just in case something went wrong and the damage would not be whole 😉

This time I took  my chance, because it’s CHEESECAKE… I  *HEART* cheesecake and this recipe is gold,  the best I’ve ever make, simple but yet the result is perfect in taste and texture.


I made  two kinds of mini cheesecakes, one with blackcurrants toppings and one with simple chocolate shavings, but both them had orange blossom essence.


The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.


Abbey’s Infamous Cheesecake:

2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.


** Orange Blossom-scented cheesecake – heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 1 tbsp of Orange Blossom and stir.  Add cream to cheesecake batter as normal.



* My first picture is also my entry for CLICK-APRIL

  1. They both look delicious, but I’m really intrigued with the black currant cheesecake. That topping looks so good.

  2. The black currant cheesecake is so eye-catching. Especially the topping… It made me stop in my tracks!

  3. Love it :-)!!!

  4. Beautiful! A nice flavor combo!



  5. Very nice… delicate, dainty and totaly precious looking!
    Very appropriate for Spring! Bravo!

  6. You did a fabulous job on the challenge! Love the different flavors you went with!

  7. stunning flavors and photographs! good luck in the click competition (the picture looks very nice).

  8. Beautiful photos!! I love the one with chocolate shavings!

  9. OMG, your cheesecakes look straight out of a magazine..just gorgeous, as are the photos! Fantastic job as always!

  10. Beautiful cheescakes and you photographed them amazingly.

    Black currants sound delicious too.

  11. Those are lovely flavour combinations, beautifully photographed! The first photo is indeed stunning! Well done, Zita.

    Loved your blog – will surely be back. 😉

  12. Wonderful choice of topping. THey look mighty gorgeous.

  13. What a lovely cheesecake! Great job on this month’s challenge.

  14. Wow you out did yourself. The cheesecake is mouth watering!

  15. What a creative idea, Imagine
    I have bottles of Orange Blossoms and Rose Water, but never thought of using them except in Lebanese Desserts…
    very very elegant cakes, and pretty photos!!
    you did a great job

  16. Such a nice and delicate dessert. Love all the pictures.

  17. Mmm, your cheesecake looks amazing!! Awesome job on this challenge =D.

  18. Orange blossom.. yummm.. blom pernah nyoba, tp sounds very interesting.

    Lovely pictures as always =)

    kmaren liat matcha powder, jadi keinget.. bisa ngirim makanan kesana?

    • kitchenm
    • April 28th, 2009

    Lovely cheesecakes!
    Thanks for your sweet comment. 🙂

  19. Awesome… I love the presentaion..I have seen some of the other bakers’ presentation but this is by far one of the best.. 🙂

    • Y
    • April 28th, 2009

    Fab cheesecakes! Didn’t realise you were such a fan.. you should’ve come over to my house and taken mine! 😀

  20. Both outstandingly beautiful Zita. Very very nice. What did you bake them in?
    Cheers & love…xoxoxo

  21. Ooooh, those are so very pretty and petite. Surely that first photo will put you in the running in the click contest.

    They sound wonderful too. Those currents look so luscious!

  22. The blackcurrant cheesecake looks so pretty! I don’t even eat cheese, but that looks too tempting 😛

  23. they both look so delicious that I couln’t choose! I surely would have eaten them both 🙂

  24. Stuning pictures with the black current one! They both look lovely!

    • jo
    • April 29th, 2009

    Looks absolutely gorgeous and the pictures are fantastic. Well done on both counts.

  25. thank you for a delicious CLICK entry.

  26. These look so good, Zita. Make me want to sit down with a good book, a nice cup of tea, and spend an afternoon reading and savoring these cakes.

  27. Elegant cheesecake, beautiful photos!

  28. oh even the photos only are such a treat !!
    i love everything with blackcurrants (my favorite sherbet, for instance, is blackcurrent) and I’ll print out the recipe for later in the summer. thank you !

  29. Your pictures are so beautiful, and I’m pleased you liked the recipe. The black currant version sounds so good, perfect with this creamy creature. Thanks for being a part of the challenge!

    Jenny of JennyBakes

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