Several years ago, I've discovered this perfect cake - Cheesecake. In Romania, it wasn't very popular, but now you can find it everywhere: coffee shops, confectioneries, restaurants and s.o. And I can tell you: it's very hard to make a tasty cheesecake, they are all gelatinous and you can't feel the flavor of cream cheese. I have tried dozens of recipes, and this one that I share with you today I think it's one of the best.

For the base
240 g digestive biscuits crushed in a food processor
100 g unsalted butter melted

For the filling
400 g full fat cream cheese
100 g heavy cream
2 eggs
30 g sugar
1 tsp vanilla extract

For the topping
1 pomegranate
100 g black currants
50 jam

METHOD

The base: In a large bowl, mix the biscuits with butter to form a crumbly mixture. In a 23cm round springform cake tin, spread the mixture in an even layer. Chill in the fridge for 30 mins until set.
The cream: In another large bowl, beat the eggs, cream cheese, heavy cream and sugar. Add the other ingredients. Mix together well. Pour the cheesecake filling gently onto the chilled base.
The baking: Heat oven to 180C. Bake it for 35 minutes.
The topping: In a pan, put the pomegranate, black currant with the jam and heat through until the jam has melted and the black currants have softened slightly. Spoon them over the top of the cheesecake. Cool and chill for 2 hours in the fridge.
After 2 hours, you can go crazy! Eat it all!