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Blackcurrant Cheesecake

Deep purple swirls, berry-tart and beautiful — a baked blackcurrant cheesecake with a glossy berry glaze.

Ingredients

  • 200g dark chocolate biscuits, crushed
  • 100g butter, melted
  • 300g blackcurrants, fresh or frozen
  • 3 tbsp sugar (for the purée)
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • Fresh blackcurrants, to decorate

How to make it

  1. Simmer the blackcurrants with the 3 tbsp sugar until soft, blend, strain and cool — you need about 200ml of purée.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  3. Beat the cream cheese, sugar, eggs, sour cream, vanilla and cornstarch until smooth, then beat in 100ml of the blackcurrant purée.
  4. Pour over the crust, spoon the remaining purée on top and swirl with a knife.
  5. Bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  6. Decorate with fresh blackcurrants, slice and serve.
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