Recipes › Blackcurrant › Baked Blackcurrant Cheesecake
Baked Blackcurrant Cheesecake
A rich, velvety baked cheesecake with a buttery biscuit base and a dense cream cheese filling swirled with sharp blackcurrant compote. The deep purple-black berry cuts through the sweetness of the cream cheese in the most satisfying way, creating a dessert that is both elegant and intensely flavoured.
Blackcurrant is usually ready July to August. More blackcurrant recipes, or see what to sow this month where you are.
Ingredients
- 200 digestive biscuits
- 80 g unsalted butter, melted
- 600 g full-fat cream cheese
- 150 caster sugar
- 3 eggs
- 1 egg yolk
- 150 ml soured cream
- 1 tsp vanilla extract
- 250 g fresh blackcurrants
- 50 caster sugar (for compote)
Contains: milk, eggs.
Method
- Preheat the oven to 160°C. Grease and line the base of a 23 cm springform tin.
- Blitz the biscuits to crumbs, mix with melted butter, and press into the base of the tin. Chill for 20 minutes.
- Make the compote: simmer blackcurrants and 50 g sugar in a small pan for 5 minutes until soft and syrupy. Cool completely.
- Beat the cream cheese and caster sugar until smooth. Beat in the eggs and egg yolk one at a time, then the soured cream and vanilla.
- Pour the filling over the biscuit base. Dollop the compote over the top and swirl gently with a skewer.
- Bake for 50–55 minutes until just set with a slight wobble in the centre. Turn off the oven and leave inside with the door ajar for 1 hour, then cool fully at room temperature before chilling overnight.
Tips
- Cooling the cheesecake slowly in the turned-off oven prevents the top from cracking.
- Line the outside of the springform tin with foil if baking in a bain-marie for extra insurance against water seeping in.
Ring the changes
- Top the chilled cheesecake with extra fresh blackcurrants and a dusting of icing sugar just before serving.
Keeping it
Store in the fridge for up to 4 days. Do not freeze a baked cheesecake.
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