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Blackcurrant Cheesecake with slice of cheesecake and compote

Blackcurrant Cheesecake

Janice Pattie
A rich creamy baked cheesecake swirled with blackcurrant puree and topped with blackcurrant compote.
5 from 10 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine British
Servings 10
Calories 579 kcal


  • 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


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

Blackcurrant Compote

  • 225 g blackcurrants
  • 50 g caster sugar

Whipped Cream

  • 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.

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.


Calories: 579kcalCarbohydrates: 50gProtein: 8gFat: 41gSaturated Fat: 21gTrans Fat: 1gCholesterol: 147mgSodium: 305mgPotassium: 290mgFiber: 1gSugar: 36gVitamin A: 1480IUVitamin C: 82mgCalcium: 136mgIron: 2mg