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Close-up of an easy red currant cheesecake with golden crust and creamy filling, topped with fresh currants – a homestead garden harvest dessert.

Easy Red Currant Cake Recipe

Healing Harvest Log
Easy Red Currant Cake Recipe – a creamy cheesecake with tart garden-fresh currants. This red currant cheesecake is the perfect easy cheese cake recipe for homestead harvest and gardening lovers. Simple, rustic, and full of seasonal flavor.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Homestead
Servings 12
Calories 245 kcal

Equipment

  • rectangular baking dish (35 × 23 cm, ~6.5 cm deep)
  • Mixing bowls (for dough and filling)
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Kitchen scale or measuring cups

Ingredients
  

Crust

  • 100 g cold butter
  • 220 g whole spelt flour
  • 1 egg
  • 60 g erythritol
  • 1 packet vanilla sugar

Filling

  • 5 eggs
  • 900 g low-fat quark (or strained yogurt as substitute)
  • 140 g erythritol
  • 1 packet vanilla sugar
  • Zest of 2–3 organic lemons
  • 1 packet vanilla pudding powder (or cornstarch + vanilla)
  • 250 ml milk
  • 1 pinch salt

Topping

  • 300-350 g fresh red currants
  • Optional: extra currants or powdered sugar for decoration

Instructions
 

Prepare the baking dish

  • Grease and lightly flour a 35 × 23 cm dish. Wash red currants and strip them from the stems.
    Red currants picked fresh on a rustic homestead table.

Make the crust

  • Combine butter, flour, egg, sugar, erythritol, and vanilla sugar. Knead quickly into a smooth dough. Press evenly into the bottom of the dish.
    Hand pressing homemade spelt shortcrust dough into a rectangular glass baking dish, showing the natural beige color of wholegrain crust.

Preheat the oven

  • Set to 180 °C (350 °F), top and bottom heat.
    Cheesecake beside a basket of garden red currants.

Prepare the filling

  • Separate the eggs. Mix the yolks with quark, sugar, erythritol, vanilla sugar, lemon zest, pudding powder, and milk until smooth. Beat egg whites with a pinch of salt until stiff and gently fold into the mixture.
    Cheesecake with red currants served outdoors on a homestead table.

Assemble and bake

  • Spread filling over the crust. Evenly scatter red currants on top. Bake for 55–65 minutes until the cheesecake is golden and set.
    Layering red currants into cheesecake mixture.

Cool and serve

  • Let the cheesecake cool completely in the dish. Decorate with extra currants if desired. Slice into 12–16 pieces and enjoy.
    Slice of red currant cheesecake on a rustic plate.

Notes

“A cake is never just cake – it carries the memory of a harvest.”
Frida from the HealingHarvestlog.com Blog
  • Storage: After cooling, cut the cheesecake into slices and keep them in
    airtight glass containers. Stays fresh in the fridge for up to 1 week.
  • Make ahead: This cheesecake can easily be prepared 2–3 days in advance.
    The flavor gets even better as it rests.
  • Flavor tip: Best enjoyed the next day – the red currants melt beautifully into the creamy filling.
  • Preparation: A reliable hand mixer makes the batter smooth and fluffy.
  • Helpful tools: Here are my trusted glass containers and  hand mixer on Amazon.
Note: These are personal recommendations. If you purchase through the links, I may earn a small commission at no extra cost to you.
© The recipe is copyrighted by HealingHarvestLog.com.
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Keyword easy cheese cake recipe, easy recipes, garden harvest dessert, homestead, red currant cheesecake