• 150g Digestive Biscuits
  • 50g Amaretti Biscuits
  • 100g Butter, melted


  • 300g Blackcurrants
  • 2tbsp Blackcurrant Conserve
  • 5tbsp Vanilla Sugar (or) Caster Sugar


  • 300g White Chocolate
  • 250g Mascarpone
  • 250g Cream Cheese
  • 300ml Double Cream

You will need:

  • You will need:

23cm (9in) spring-form cake tin, lightly buttered

  • 23cm (9in) spring-form cake tin, lightly buttered


  • STEP 1
    Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 5
    Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake.

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A star rating of 4.9 out of 5.8 ratings