Photo: Toa Heftiba
Blackcurrant and rosemary cheesecake recipe
10 ingredients
20 min + 1 hr 15 min
8 people
openrecipes
Home-grown blackcurrants are one of the treats of the allotment and are often expensive to buy. Here, the delicate fragrance of rosemary enhances this sweet, sharp, and creamy dessert.
Estimated Nutrition (whole recipe, rough)
510
Calories
11g
Protein
34g
Fat
38g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Blackcurrant | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85 butter, plus extra for greasing
- g digestive biscuits
- 200 chopped rosemary
- g cream cheese
- 1 caster sugar
- tbsp eggs
- 675 natural vanilla extract
- g blackcurrants
- 225 caster sugar, to taste
- g arrowroot
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes