Blackcurrant cheesecake
- Good Food member
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Serves 12
Easy
Total time: 45 mins
plus 1 hour to chill in the fridge (or) leave to chill overnight.
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This recipe was submitted by Good Food member brinf002 and has not been tested by our team.
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"A great dessert to serve in the summer months and for any special occasions."
Ingredients
Units:
MetricUS
Base:
-
150g digestive biscuits
-
50g amaretti biscuits
-
100g butter
melted
Topping:
-
300g blackcurrants
-
2 tbsp blackcurrant conserve
-
5 tbsp vanilla sugar
(or caster sugar)
Filling:
- 300g white chocolate
- 250g mascarpone
- 250g cream cheese
- 300ml double cream
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Method
-
step 1
Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool. Lightly butter a 23cm (9in) spring-form cake tin.
-
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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