Historical recipe by LinkUp. Original quantities and method are preserved; the marked pasteurized-egg requirement is a current food-safety addition.

Food-safety update: This historical dessert folds in egg whites without cooking them. Use commercially pasteurized shell eggs and follow their storage instructions; ordinary raw eggs are not suitable for this uncooked method. The original egg quantity is unchanged. If pasteurized eggs are unavailable, do not prepare this uncooked version. Keep the dessert chilled while preparing and serving it. FDA guidance on eggs in uncooked recipes.

Ingredients

For Base

  • Crushed biscuit 2 cups
  • Butter (melted) 4 tbsp

For Filling

  • Egg white 3 (food-safety update: use commercially pasteurized shell eggs)
  • Caster sugar 1/2 cup
  • Gelatin powder 1-1/2 tbsp
  • Water 1/4 cup
  • Fresh cream (whipped) 2 cups
  • Yogurt (tetra pack) 1/2 kg
  • Black currant jelly 2 packets

Black Currant Cheese Cake

This is another tasty black currant cheese cake recipe is extremely delicious as well easy to make, so enjoy it with tastymaza.com/

Cooking Method:

  •  Base: First we mix butter with crushed biscuit and fill this mixture in greased 9 inch lower bottom pan.
  •  Filling: In this stage we whip egg whites and place aside.
  •  So Whip caster sugar, fresh cream and add yogurt too and whip.
  •  Now Mix gelatin powder in water, pour in the above mixture and whip.
  •  Add egg white in this mixture and carefully fold it.
  •  Mix black currant jelly mixture too in the above mixture.
  •  Pour this mixture over the biscuits base and place in the fridge till its completely set.
  •  Toping: mix second packet of black currant jelly in 3/4 cup of water.
  •  Pour it over the cake when its little cold.
  •   When the cake is completely set than decorate it with fresh cream and serve.