Red Currant Cheesecake

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Ingredients

2 small	jam filled Swiss rolls, cut into thick slices
	For the Filling:
450 g	mascarpone
4 tbsp	red currant jelly, melted
225 g	caster sugar
4 medium	eggs, separated
300 ml	whipping cream
30 g	powdered gelatine
6 tbsp	water
230 g	raspberries, washed
	For the topping:
300 ml	whipping cream
	For Decoration:
20 g	raspberries, washed
100 g	red currantes. washed

Method

Preparation time: ca. 45 min / Grade of difficulty: easy / Calories per portion: n/a

Arrange the roll slices in the bottom of a greased springform, making sure that they completely cover the bottom.

Filling:
Soften the cheese in a large mixing bowl. Beat in the red currant jelly, half of the sugar, the egg yolks and cream.

Combine gelatine and water in a small saucepan and stir until the gelatine has dissolved and then beat the gelatine into the cheese mixture. Remove from heat and leave to set.

Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture and add the raspberries. Toss to combine and then spoon the mixture into the prepared springform. Chill for 3 hours.

Topping:
Whip the cream until stiff and pipe or swirl on top of the cheesecake.

Decorate with the raspberries and red currants.