Baked Blackcurrant Swirl Cheesecake has a lovely texture, with jammy swirls of blackcurrant puree through the creamy cheesecake mixture.
How to make Baked Blackcurrant Swirl Cheesecake
Puree the blackcurrants in a food processor
Place the puree and sugar in a small saucepan set over medium heat and stir until the sugar has dissolved. Simmer until thickened, and set aside to cool.
To make the base, place the biscuits in a food processor and process until crushed.
Add the ground almonds and butter and blend once more, until combined.
Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.
For the filling, blend the cream cheese and amaretto (if using) in a food processor until smooth.
Add the sour cream, eggs, sugar, and vanilla, and process until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over, and swirl lightly with a knife.
Bake for 1 hour, until firm to the touch.
Leave to cool at room temperature, and refrigerate until ready to serve. Decorate with chocolate shavings if liked and serve in wedges.
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Baked Blackcurrant Swirl Cheesecake
Ingredients
For the fruit puree
- 225 g fresh or frozen blackcurrants
- 50 g caster sugar
For the base
- 85 g shortbread biscuits/cookies
- 50 g ground almonds
- 45 g butter melted
For the cheesecake filling
- 600 g cream cheese softened
- 25 ml Amaretto liqueur optional
- 175 ml soured cream
- 2 eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 2-3 tbsp shavings dark chocolate
Instructions
- Preheat the oven to 150C/gas1. Puree the blackcurrants in a food processor and strain through a sieve.
- You should have about 100ml of puree. Place the puree and sugar in a small saucepan set over a medium heat and stir until the sugar has dissolved. Simmer for 8-10 minutes, until thickened, and set aside to cool.
- To make the base, place the biscuit/crackers in a food processor and process until crushed.Add the ground almonds and butter and blend once more, until combined.
- Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.
- For the filling, blend the cream cheese and amaretto in a food processor until smooth.
- Add the sour cream, eggs, sugar, and vanilla, and process until combined. Pour the cream cheese mixture over the base.
- Drizzle the blackcurrant mixture over, and swirl lightly with a knife.
- Bake for 1 hour, until firm to the touch.
- Leave to cool at room temperature, and refrigerate until ready to serve. Decorate with chocolate shavings and serve in wedges.
Chow and Chatter says
oh i love the ingredients this is how we learn lol
Net says
That sounds lovely.
I notice you said the cheese mixture was a bit thinner than you anticipated. I find that happens when I use 'light' cream cheese.
Janice says
Now I never thought of that Net! Thanks for that, I'm sure that would explain it!
Erica says
That sounds great!!!
bluecottonmemory says
This looks decadently delicious!