Blackcurrant Cheesecake
Blackcurrant Cheesecake is a rich and indulgent baked cheesecake with a contrasting blackcurrant swirl and blackcurrant compote topping. It’s easy to make and makes a real showstopping summer dessert.
I love cheesecake and there are lots of recipes for no-bake cheesecakes but there seem to be fewer for the classic baked cheesecake. It’s really not difficult to make and there is something about the rich, intense flavour of creamy baked cheesecake that really hits the spot. Nigella Lawson, Nigel Slater, and Mary Berry are all fans of baked cheesecakes and that is good enough for me.
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub that is part of the Ribes family. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.
Where can I buy blackcurrants?
Buy blackcurrants at farmers markets or from reputable greengrocers. They may have to order them and fresh blackcurrants are only available in June and July in the UK. However, it is possible to buy frozen blackcurrants and they work perfectly in this recipe.
How do I grow blackcurrants?
Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.
Are blackcurrants banned in the US?
There isn’t a single answer to this question. However, in 1911 all varieties of Ribes including blackcurrants and gooseberries were made illegal to grow in the US because they were carriers of white pine blister rust an infection that could damage white pine trees.
Because of the federal ban currants and gooseberries weren’t grown at all in the US until the ban was lifted in 1966. So now the regulations vary from state to state.
Can I freeze blackcurrants?
Yes, they freeze really well and it’s a good idea to freeze them when you can get them. Lay them in a single layer on a tray and freeze until solid, and then store in a freezerproof container.
How long can I keep frozen blackcurrants?
If properly frozen and well stored, you can keep frozen blackcurrants for up to 12 months. I have kept them for up to two years and they have been fine once cooked.
FAQs for Blackcurrant Cheesecake
- My compote has set like jam, can I rescue it? Yes, simply add a couple of tablespoons of water to the pan and gently reheat.
- Can I use different biscuits/crackers for the base of the cheesecake? Yes, use any plain semi-sweet biscuit or cracker, try shortbread or ginger snaps.
- I don’t have a piping bag or nozzle, how can I finish my cheesecake? You can put the whipped cream into a plastic freezer bag and snip off a small piece of one corner. Pipe small rounds of cream around the edge of the cheesecake.
- Can I freeze the finished Blackcurrant Cheesecake? No, this cheesecake is not suitable for freezing. It will keep in the refrigerator for 2-3 days but is best made the day before an occasion when most of it will be eaten.
How to make Blackcurrant Cheesecake
Follow the simple step by step instructions to make this delicious dessert.
Make the Blackcurrant Cheesecake base
You will need:
- Wheatmeal Biscuits e.g. Digestive or Graham Crackers
- Butter
- Ground Almonds
Place all the ingredients into the bowl of a food processor and whizz to combine.
- Press the crumb mixture into the base of a 20 cm (8 inch) cake tin. I like to use a cake tin liner but it is not essential.
- Refrigerate the cheesecake base until firm.
Make the blackcurrant puree
- Wash and dry the food processor bowl.
- Put the blackcurrants into a food processor or blender and puree.
- Place a sieve over a small pan and rub the puree through with a wooden spoon to remove the seeds.
- Add the sugar and heat gently until the sugar has dissolved.
- Simmer until the puree has thickened.
Make the cheesecake mixture
- Wash and dry the food processor.
- Put the cream cheese into the bowl and process until smooth.
- Add the sour cream, eggs, sugar, and vanilla and process until they are combined.
- Pour the cheesecake mixture onto the cheesecake base.
- Use a spoon to swirl the blackcurrant puree randomly across the cheesecake mixture.
Leave the baked Blackcurrant Cheesecake to cool
Once cooked, leave the Blackcurrant Cheesecake to cool in the cake tin. Don’t worry about any cracks ont he surface, these will be covered by the blackcurrant compore.
Make the blackcurrant compote
- Put blackcurrants, sugar, and water into a small pan.
- Heat gently until the sugar dissolves.
- Simmer for 8- 10 minutes until you have a glossy fruit puree.
- Pour into a bowl and leave to cool.
To assemble the Blackcurrant Cheesecake
- Remove the cheesecake from the cake tin, and remove the paper collar if used.
- Place the blackcurrant cheesecake onto a serving plate.
- Spoon the blackcurrant compote onto the centre of the cheesecake.
- Put the remaining compote into a bowl to serve with the cheesecake.
Whip the cream
Put the double cream into a bowl and whip until it is thick enough to pipe.
Pipe whipped cream around the Blackcurrant Cheesecake
- Use a Wilton 1M star piping nozzle and fill a piping bag with the cream.
- Pipe stars of cream all around the edge of the cheesecake enclosing the blackcurrant compote.
How do I serve Blackcurrant Cheesecake?
Serve slices of Blackcurrant Cheesecake with a spoonful of blackcurrant compote and some extra pouring cream, if liked. The rich creamy cheesecake is pefectly complemented by the sweet, tart blackcurrants making it a real favourite.
More Blackcurrant Recipes
More Cheesecake Recipes
- No-Bake Malteser Cheesecake – Crumbs & Corkscrews
- Passionfruit Martini Cheesecake – Baking Explorer
- Baked Marbled Chocolate Cheesecake – Curly’s Cooking
Blackcurrant Cheesecake
Equipment
- Food Processor
- weighing scales
- Measuring spoons
- 20 cm (8 in) springform or loose-based cake tin
- small saucepan
- Sieve
- wooden spoon
- small bowl
- whisk
- Piping bag
- 1 M piping nozzle
- spoon
Ingredients
For the fruit puree
- 225 grams (2 cups) fresh or frozen blackcurrants
- 50 grams (0.25 cups) caster sugar
For the base
- 85 grams (0.4 cups) shortbread biscuits/cookies
- 50 grams (0.5 cups) ground almonds
- 45 grams (0.2 cups) butter melted
For the cheesecake filling
- 600 grams (2.6 cups) cream cheese softened
- 175 millilitres (0.75 cups) soured cream
- 2 (2) eggs
- 225 grams (1.2 cups) caster sugar
- 1 teaspoon (1 teaspoon) vanilla extract
Blackcurrant Compote
- 225 grams blackcurrants
- 50 grams caster sugar
Whipped Cream
- 200 millilitres double (heavy) cream
Instructions
To make the base
- Put 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 or loose based cake tin and line the base with non-stick baking paper.
- Press the crumb mixture over the base and refrigerate until firm.
To make the puree
- Wash and dry the food processor bowl.
- Puree the blackcurrants in a food processor and strain through a sieve into a small pan.
- Add the sugar to the saucepan with the pureed blackcurrants. set over a medium heat and stir until the sugar has dissolved. Simmer for 8-10 minutes, until thickened, and set aside to cool.
- Heat gently until the sugar dissolves, then simmer for 8-10 minutes until thickened. Set aside to cool.
To make the cheesecake mix
- Preheat the oven to 150C
- Wash and dry the food processor.
- Put the cream cheese in the food processor and blend until smooth.
- Add the sour cream, eggs, sugar, and vanilla, and process until combined.
- Pour the cream cheese mixture over the base.
- Use a spoon to drizzle the blackcurrant over the cheesecake mixture, and swirl lightly with a knife. or skewer.
- Bake for 1 hour, until firm to the touch.
- Leave to cool in the cake tin at room temperature, then refrigerate until ready to serve.
To make the compote
- Put the blackcurrants and sugar into a pan and heat gently until the sugar is dissolved.
- Simmer for 8-10 minutes until the compote thickens. Leave to cool.
To decorate
- Put the cheesecake onto a serving plate.
- Spoon about half the blackcurrant compote onto the cheesecake. Put the remaining compote into a bowl to serve with the cheesecake.
- Whisk the cream until it holds firm peaks. Spoon it into a piping bag fitted with a large star nozzle (1M).
- Pipe cream in stars around the edge of the cheesecake enclosing the blackcurrant compote.
To serve
- Serve in slices with extra blackcurrant compote and pouring cream, if liked.
Nutrition
This recipe was first published in 2009
I’m adding this recipe to Cook Blog Share, the link up for delicious recipes. This week it is hosted by Karen at Lavender & Lovage.
oh i love the ingredients this is how we learn lol
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.
Now I never thought of that Net! Thanks for that, I'm sure that would explain it!
That sounds great!!!
This looks decadently delicious!
A baked cheesecake is one of my go too desserts, however I love this recipe as it also includes blackcurrant compote, a flavour I adore. As always this is a really well explained and fool proof recipe, the addition of ground almonds in the base is a great idea.
Thank, you. There are quite a few steps but they are all very simple and it’s something you can make ahead.
That looks AMAZING! I love cheesecake 🙂
I didn’t know that about Americans and blackcurrants either – how interesting! Maybe that’s why everything there is grape flavoured instead?
#cookblogshare
Thanks, Helen. Yes, that is why grapes are so prevalent in preserves in the US, I read about that when I was looking into the blackcurrant ban!
This totally looks like a cake from a bakery! I don’t know if I have ever tried blackcurrants. The clear instructions in your recipe make it look easy!
Thank you, that’s kind of you. I’m delighted that you find the steps easy to follow, that is always my aim.
I love cheesecakes, and the blackcurrents in this look fabulous – what a great colour!
Thank you, Helen. Yes, blackcurrants have a great colour.
I’m in the baked cheesecake camp – and indeed I’m not a fan of non baked cheesecakes! Looks fabulous!
Oh I love both types of cheesecake but this is definitely a favourite.
Yes, they can just add the equivalent weight of additional biscuits/crackers.
Such a gorgeous looking cheesecake and stunning photos of it too!
Thank you, your kind comments are really appreciated.
I much prefer baked cheesecakes, especially when they are covered in blackcurrant compote. Such a delicious cheesecake perfect for entertaining.
Thank you, it certainly is good for entertaining.
Thanks for sharing this lovely cheesecake, it looks yummy 🙂
Thank you, Nic.
Lush! I’m a huge fan of baked cheesecake over non-baked anyday 🙂 Can’t wait for my blackcurrants to grow!
Thanks. I hope you enjoy your blackcurrants when they are ready.