...One thing was clear right away: I won’t be making any currant jam or jelly this year...the pantry is still well-stocked with them! 🤷 ...So I’ve put the berries in the freezer for now... ...I recently stumbled upon a recipe that I’d like to share with you here: |No-Bake Cheesecake with Currants| 😋 ..inspired by: Das Kochrezept.de Equipment needed: A pie pan, mixing bowl, hand mixer, silicone spatula Total time: 70 min. Prep time: 20 min. Baking time: 50 min. Vegetable oil (for greasing) Flour (for dusting) 400 g currants 60 g very soft butter 100 g powdered sugar 1 packet vanilla sugar 3 eggs 500 g low-fat quark 200 g yogurt (1.5%) alternatively, Buko cream cheese with skyr 1 organic lemon (juice and zest) 2 tbsp semolina Preheat the oven to 180°C (top and bottom heat). Lightly brush the pie pan with oil and dust with flour. Thaw the currants (they should only be thawed enough to retain their shape). Using a hand mixer, beat the butter with the powdered sugar and vanilla sugar until creamy. Gradually add the eggs and mix them in. Stir in the quark, yogurt/cream cheese, lemon juice, lemon zest, and semolina, then pour the mixture into the pan. Scatter the berries on top and bake the cheesecake in the oven for about 50 minutes until golden brown. Remove from the oven and let cool. Store in the refrigerator and serve chilled! To keep the cake low in fat, I used low-fat quark and 1.5% yogurt! It works perfectly—the only thing I’d change next time is to use cornstarch instead of semolina; the “mouthfeel” was a bit too “gritty” for my taste...🤷