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A rich creamy baked cheesecake swirled with blackcurrant puree and topped with blackcurrant compote.
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
- 175 ml soured cream
- 2 eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 225 g blackcurrants
- 50 g caster sugar
- 200 ml double (heavy) cream
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.
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.
Calories: 579kcalCarbohydrates: 50gProtein: 8gFat: 41gSaturated Fat: 21gTrans Fat: 1gCholesterol: 147mgSodium: 305mgPotassium: 290mgFiber: 1gSugar: 36gVitamin A: 1480IUVitamin C: 82mgCalcium: 136mgIron: 2mg