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Blackcurrant cheesecake

One slice of blackcurrant cheesecake

Blackcurrant cheesecake

Name: Blackcurrant cheesecake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 140g unsalted butter melted, plus extra for the tin; 300g digestive biscuits; 275g golden caster sugar; 100g fresh or frozen blackcurrants (brought to room temperature for 1 hr before using, if frozen); 1 tsp cornflour; 900g full-fat soft cheese; 4 tbsp plain flour; 2 tsp vanilla extract; 3 eggs; 200ml soured cream

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

plus 2-3 hrs cooling and at least 3 hrs chilling

A star rating of 4.3 out of 5.19 ratingsRate

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Use up foraged blackcurrants to make this moreish cheesecake, with the classic digestive biscuit base and creamy topping. It makes a gorgeous summer dessert

Vegetarian

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Cassie says, "Put your blackcurrant picking spoils to great use in my creamy cheesecake. Blackcurrants are best picked throughout July when they are at their optimum sweetness and ripeness. As the season is short you could use frozen instead – just make sure they are brought to room temperature an hour before using so they don't leach too much water into the cheesecake filling.
"I've kept the rest of the cheesecake classic – it's a buttery digestive base topped with soft cheese and soured cream filling that offsets the sweetness of the rippled blackcurrant sauce.

"The baking process requires a little patience. Don't skip the two hours at the end of step 4 as this prevents the cheesecake from cracking."

Ingredients

Nutrition

Units:

MetricUS

140g unsalted butter

melted, plus extra for the tin
300g digestive biscuits
275g golden caster sugar
100g fresh or frozen blackcurrants

(brought to room temperature for 1 hr before using, if frozen)
1 tsp cornflour
900g full-fat soft cheese
4 tbsp plain flour
2 tsp vanilla extract
3 eggs
200ml soured cream

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Nutrition: Per serving

kcal569
fat38g
saturates22g
carbs47g
sugars30g
fibre2g
protein9g
salt0.9g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Butter the side of a 23cm springform tin and line with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb, then add the butter and blitz again to combine. Tip into the tin, then press down firmly into an even layer and bake for 10 mins. Set aside.
step 2

Tip 25g of the sugar and the blackcurrants into a small pan. Mix the cornflour with 1 tbsp cold water, then add to the pan. Warm over a low-medium heat for 1-2 mins until the sugar has dissolved, then turn up the heat to medium and bubble for 1-2 mins until saucy. Set aside.
step 3

Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the remaining sugar and whisk again, then add the flour, vanilla, eggs and soured cream, then whisk for a third time until smooth and well combined.
step 4

Pour half the cheesecake mixture over the cooled biscuit base, then dot over half of the cooled blackcurrant sauce. Pour over the remaining cheesecake mixture, and carefully smooth the surface using a spatula. Drizzle over the remaining blackcurrant sauce, then gently ripple it through the cheesecake mixture using a skewer or the end of a spoon. Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼ and bake for a further 30 mins until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with the door closed for 1 hr, then open the door slightly and leave for 1 hr more. Finally, leave to cool completely at room temperature, then chill for at least 3 hrs or overnight before slicing. Will keep chilled for five days.

Recipe from Good Food magazine, August 2023

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A star rating of 4.3 out of 5.19 ratings

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