Cheese Cake with Black Currants

Yep you've got it right - not Cheesecake but Cheese Cake.

Some will ask - what she is talking about? I am not one of those weirdo bloggers who "invent" new names for every meal they make. Some times, well mostly, the dish is exactly what it is - the same old fish and chips and not some "light like air white fish-something with delicate cutted potatoes seasoned with wonderful and mind-blowing ... something". I hate those. 

The same in restaurants - when I see something like that in menu I know that : a. an owner or/and chef is as*hole and b. food is not even close to those "amazing" full page names.

But today I want to be clear - it is not cheesecake with crust or without it but just simple cake where flour is mixed with cheese in 1:1 ratio. The effect - cake which is heavy, for some maybe even to much, and you can really taste cottage cheese. Very summery, old fashioned cake. 

Cheese Cake with Black Currants:

300 gram of full fat cottage cheese ( the best is "white cheese" but since I know that american and UK readers might have problems with finding this one I recommend quark or something similar, even ricotta - but please do not use Philadelphia )

3 tablespoon of sour cream - could be double cream

2 tablespoon of melted butter or oil

2 eggs

100 ml of buttermilk

300 gram of flour

100 gram of sugar

2 teaspoon of baking powder

pinch of salt

about 200 gram of Black Currants

Caster sugar for sprinkle 

Preheat oven 380-390F/200C. Cover your baking tin with baking paper

In a bowl mix cheese with cream, fat and buttermilk until smooth. Add eggs and mix well.

In second bowl mix flour, baking powder, salt and sugar. Add this to first bowl and mix well with cheese mixture. Place in a tin and sprinkle with fruits pressing them a little into cake. Sprinkle with 1-2 tablespoon of caster sugar and bake for 35-40 minuter. Cool dawn and sprinkle with big amount of caster sugar. 

Serve to a good friend or bad neighborhood if you have problem with them.