Kurant Cheesecake
Submitted by tmamiri
Black currant vodka cheesecake on a toasted almond and graham crust, baked low in a water bath for a silky, crack-free top. Crowned with fresh strawberries and a glossy strawberry-Kurant glaze.
YIELD
1 CakePREP
40 minCOOK
2 hrsREADY
6 hrsBlack currant gives this cheesecake its quiet edge. Absolut Kurant vodka goes into both the filling and the strawberry glaze, lending a berry-sharp note that keeps the cream cheese from tasting flat.
The crust is where it sets itself apart: graham crumbs cut with finely chopped almonds and pressed up the sides for a toasty, slightly crunchy frame.
Baking happens in a water bath, the trick to a silky, crack-free top. Wrap the springform tightly in heavy foil so no water sneaks in, then bake until just firm with a faint wobble at the center.
Patience pays off here. Chill the cake at least 3 hours before you crown it with fresh strawberries and brush on the glossy strawberry-Kurant glaze.
Pro Tips
- Double-wrap the springform in heavy-duty foil. One pinhole and the water bath seeps in, leaving a soggy crust.
- Bring the cream cheese and eggs to room temperature first, so the batter blends smooth without overbeating and trapping air that cracks the top.
- Pull the cake when the center still jiggles slightly. It firms as it chills, and overbaking is what dries a cheesecake out.
- Add the sugar a tablespoon at a time as directed, which dissolves it fully for a satin texture.
Variations
- Swap fresh raspberries or blackberries for the strawberries to echo the black currant notes.
- No Kurant on hand? Use plain vodka plus a splash of creme de cassis, or skip the alcohol and add a teaspoon of lemon zest.
Ingredients
Directions
MAKE THE CRUST: 1. POSITION A RACK IN THE CENTER OF THE OVEN & PREHEAT TO 325℉ (160℃). CUT OUT TWO 15×12 INCH PIECES OF HEAVY-DUTY FOIL AND WRAP THEM AROUND THE BOTTOM AND SIDES OF A 9 INCH SPRINGFORM PAN.
- IN A MEDIUM BOWL, COMBINE THE GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR AND MELTED BUTTER. PAT THE MIXTURE EVENLY ONTO THE BOTTOM AND SIDES OF THE PREPARED PAN. REFRIGERATE THE CRUST WHILE YOU PREPARE THE FILLING.
MAKE THE FILLING: 3. IN THE 4½ QT BOWL OF A HEAVY-DUTY ELECTRIC MIXER USING THE PADDLE ATTACHMENT, BEAT THE CREAM CHEESE AT LOW SPEED FOR 30 TO 45 SECONDS, UNTIL CREAMY. INCREASE THE SPEED TO MEDIUM AND GRADUALLY ADD THE SUGAR, ONE TABLESPOON AT A TIME. BEAT UNTIL BLENDED, ABOUT 1 MINUTE MORE. BEAT IN THE EGGS, ONE AT A TIME, SCRAPING DOWN THE BOWL AS NECESSARY. AT LOW SPEED, BEAT IN THE CREAM, ABSOLUTE KURANT VODKA AND VANILLA AND MIX UNTIL THOROUGHLY BLENDED, ABOUT 1 MINUTE. SCRAPE DOWN THE SIDE OF THE BOWL AND BEAT UNTIL SMOOTH. SCRAPE THE BATTER INTO THE CHILLED CRUST.
- PLACE THE CHEESECAKE IN A ROASTING PAN AND PLACE THE PAN IN THE OVEN. POUR HOT WATER INTO THE ROASTING PAN SO THAT THE WATER COMES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN. BAKE THE CHEESECAKE FOR 65 TO 75 MINUTES OR UNTIL FIRM. REMOVE THE SPRINGFORM PAN FROM THE ROASTING PAN AND PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR. REFRIGERATE THE CHEESECAKE FOR AT LEAST 3 HOURS BEFORE PREPARING THE TOPPING.
MAKE THE TOPPING: 5. IN A MICROWAVEABLE GLASS MEASURING CUP, PLACE THE STRAWBERRY JELLY. HEAT IN MICROWAVE ON HIGH FOR 1 MINUTE, STIRRING ONCE UNTIL THE JELLY HAS MELTED. STIR IN THE ABSOLUT KURANT VODKA.
- REMOVE THE CHEESECAKE FROM THE REFRIGERATOR AND REMOVE THE SIDE OF THE SPRINGFORM PAN. ARRANGE THE STRAWBERRIES OVER THE TOP OF THE CAKE, COVERING IT COMPLETELY. USING A PASTRY BRUSH, BRUSH THE STRAWBERRIES GENEROUSLY WITH THE STRAWBERRY/KURANT GLAZE. SPRINKLE THE TOP OF THE CAKE WITH TOASTED ALMONDS, IF DESIRED.
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