Black Currant Cheesecake

This vibrant purple cheesecake, flecked with bits of fruit, sits in a sweet, buttery crust and gets topped with juicy, syrupy macerated currants. Folding egg whites into the batter creates a light, fluffy texture. Recipe adapted from Beyond The North Wind by Darra Goldstein.

Black Currant Cheesecake Recipe
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
3 hrs 15 mins



  • 1/2 cup unsalted butter (4 ounces), at room temperature

  • 1/3 cup granulated sugar

  • 2 large egg yolks

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 cup all-purpose flour (about 4 1/4 ounces), plus more for hands

  • Cooking spray


  • 2 (8-ounce) packages cream cheese, softened

  • 1/2 cup plus 3 tablespoons granulated sugar, divided

  • 1 large egg yolk

  • 1 teaspoon potato starch

  • 3 large egg whites

  • 2 cups fresh or thawed frozen black currants (about 12 ounces), divided


Make the crust

  1. Beat butter in a stand mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Add sugar, egg yolks, vanilla, and salt. Beat on medium speed until combined, about 1 minute, stopping to scrape down sides as needed. Add flour; stir until dough just comes together.

  2. Coat an 8-inch springform pan with cooking spray. Transfer dough to pan, and pat evenly into bottom and 11/2 inches up sides, flouring hands to prevent sticking if needed. Cover and chill at least 30 minutes or up to overnight.

Make the filling

  1. Preheat oven to 325°F. Stir together cream cheese and 1/2 cup sugar in a bowl until combined. Add egg yolk and potato starch; stir to combine. Set aside.

  2. Place 1/2 cup currants in a small bowl; sprinkle with 1 tablespoon sugar, and set aside. Process remaining 1 1/2 cups currants and remaining 2 tablespoons sugar in a blender until smooth, about 1 minute.

  3. Stir together cream cheese mixture and currant puree in a large bowl until combined. Beat egg whites in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form, about 3 minutes. Fold into cream cheese mixture.

  4. Gently scrape mixture into prepared crust, smoothing top. Bake in preheated oven until filling is puffed, about 1 hour. Let cool completely on a wire rack, about 1 hour and 30 minutes. Remove sides of springform pan, and transfer cake to a platter. Spoon reserved sugared currants over top. Serve at room temperature.

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