Purple reign. The tartness of the blackcurrants marries perfectly with the sweetness of the cream cheese filling in this irresistible cheesecake.
Baked Blackcurrant CheesecakePreparation time 30 mins plus cooling and chilling Baking time 1 hour Serves 8 For the base:
- 250g digestive biscuits
- 80g butter, melted
- 600g soft cream cheese
- 150g mascarpone cheese
- 300ml double cream
- 3 eggs, large
- 125g caster sugar
- 100g blackcurrants
- 400g blackcurrants
- 3 tbsp blackcurrant preserve
- For the base, crush the digestive biscuits to fine crumbs either using either a food processor or by placing the biscuits in a zip lock bag and crushing with a rolling pin.
- Transfer the biscuit crumbs to a large bowl, pour in the melted butter and stir until fully combined. Grease the base and sides of a 20cm loose bottomed cake tin, tip the biscuit mixture into the prepared tin and press down with the back of spoon to compact into an even layer. Chill in the fridge for 15 mins.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. For the filling, blitz the cheeses, double cream, eggs, sugar and blackcurrants together in a food processor until the mixture is smooth and even. Pour over the biscuit base and bake for 1 hour or until just set in the middle. Remove from the oven and allow to cool fully then chill in the fridge for 4 hours or overnight.
- Gently run a sharp knife around the top edge of the cheesecake, carefully release from the tin and transfer to a serving plate.
- For the topping, place the blackcurrants and preserve in a small pan, heat gently for approx 5-8 mins stirring occasionally until the mixture turns to a syrupy consistency. Transfer to a clean bowl and allow to cool for 20 mins. Spoon the topping evenly over the top of the cheesecake and serve.
Content continues after advertisements