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Blackcurrant Cheesecake
A rich creamy baked cheesecake swirled with blackcurrant puree and topped with blackcurrant compote.
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 fresh or frozen blackcurrants
- 50 grams caster sugar
For the base
- 85 grams shortbread biscuits/cookies
- 50 grams ground almonds
- 45 grams butter melted
For the cheesecake filling
- 600 grams cream cheese softened
- 175 millilitres soured cream
- 2 eggs
- 225 grams caster sugar
- 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
Calories: 579kcalCarbohydrates: 50gProtein: 8gFat: 41gSaturated Fat: 21gTrans Fat: 1gCholesterol: 147mgSodium: 305mgPotassium: 290mgFiber: 1gSugar: 36gVitamin A: 1480IUVitamin C: 82mgCalcium: 136mgIron: 2mg