Blackcurrant Cheesecake
Member recipe

Blackcurrant Cheesecake

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(4 ratings)

Member recipe by


Serves 12

A great dessert to serve in the summer months and for any special occasions.

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  • Base:
  • 150g Digestive Biscuits
  • 50g Amaretti Biscuits
  • 100g Butter, melted
  • Topping:
  • 300g Blackcurrants
  • 2tbsp Blackcurrant Conserve
  • 5tbsp Vanilla Sugar (or) Caster Sugar
  • Filling:
  • 300g White Chocolate
  • 250g Mascarpone
  • 250g Cream Cheese
  • 300ml Double Cream
  • You will need:
  • 23cm (9in) spring-form cake tin, lightly buttered


    1. Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool.
    2. Whizz the biscuits in a food processor to make fine crumbs. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Chill in the fridge.
    3. For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. In a mixing bowl, beat together the mascarpone, cream cheese, double cream until smooth. Whisk in the chocolate until thick.
    4. Briefly fold half of the blackcurrant topping into the cream cheese mixture so it makes a ripple effect, but doesn't turn it purple. Spoon into the cake tin and chill in the fridge until set.
    5. Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake.

Comments, questions and tips

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8th Jul, 2018
Making sure that all the cheese, cream etc was throughly chilled beforehand, I ran the filling through a food processor with a whisk type attachment (it took only a few pulses to prep the mixture, don’t go mad) then added the white chocolate at the cool side of luke warm, quickly whizzing it through. It worked a dream. The black currant mixture was popped in the freezer for 10 mins to make sure it was cold before folding in. This cheesecake was a fabulous treat We wanted a smaller cheesecake, so I used a 7” tin and multiplied the ingredients by 0.75
29th Aug, 2016
This was so easy and tasted amazing! Looking at the other comments, I also let the chocolate cool quite a bit before adding and there was no sign of curdling. Add grated white chocolate to the top if you have a bit left. Really good recipe.
2nd Aug, 2015
This went down a storm. I didn't have all the ingredients so freestyled a bit - ie. No cream cheese or marscapone so ended up using Greek yogurt and quark instead - this made it lighter but a bit splodgey. I used icing sugar instead of caster sugar in the filling so it wasn't grainy, & recommend zesting a lemon into the blackcurrant compote to give a bit more bite. Very quick and easy, defo worth a try if you have a glut from the garden. Would do it again in little ramekins to avoid adding butter to the biscuit base.
10th Aug, 2013
DO NOT put the chocolate in! It curdles the cheesecake and really just isn't necessary for the amount of extra effort it takes. Just add a bit of extra sugar instead! Other than that this is a really great recipe, it was a fantastic way to use up some of my homegrown blackcurrants. Will definitely make again! See this recipe on my baking blog here:
19th Apr, 2013
I made this for a lunch party the other day as I had a lot of blackcurrants left in the freezer and was looking for a recipe to use some of them up. Everyone was full of compliments and I'm not surprised - it was divine!! The sweetness of the white chocolate works wonderfully well with the tang of the blackcurrants. Beware not to over beat the cheesecake mix - I gave the double cream a bit of a head start before adding the cream cheese and mascarpone to it, and then made sure the chocolate was well cooled before adding that to the mix. Congratulations on a really yummy recipe!
22nd Jul, 2012
May I suggest that you forget the white chocolate except when making chocolate cheesecake. A suitable thickener could be 250gms castor sugar and 250ml of liquid gelatine made by adding two tablespoons of gelatine powder (or two softened leaves) in 250mg of boiling water. Cool and beat into the mixture. The gelatine takes a while to set so gives you a little more time to get things right.
8th Jul, 2012
While whisking in the chocolate, the mixture was thickish to begin with and I expected it to get thicker as I whisked until it became very stiff, but instead it started to curdle (separate out like cottage cheese). I quickly stopped and spooned it into the tin. I'm still awaiting the outcome. Any ideas on how to avoid this happening? I hope it will still set. I'm not sure if the chocolate was too warm, it didn't seem it when i dipped my finger in.
12th Jul, 2015
Can anyone advice whether this cheesecake can be frozen?
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