Blackcurrant cheesecake
Blackcurrant cheesecake is a perfect year round dessert and can be made using either fresh or frozen blackcurrants. It is a great way to make use of a glut of blackcurrants in the summer months especially if you have grown your own.
Ingredients
For the base
- 200 g ginger biscuits
- 115 g butter
For the topping
- 250 g mascarpone
- 300 ml double cream
- 20 g caster sugar
- 100 g blackcurrants fresh or frozen
- 1 handful blackcurrants to decorate
Instructions
To prepare the base
- Line the base of a 20cm diameter non stick flan tin with greaseproof paper. Lightly oil the paper and the sides of the tin.
- Crush the biscuits.
- Melt the butter over a low heat. Add the biscuit crumbs and mix.
- Spread the crumb mixture over the base of the lined tin, press into place with the back of a spoon and place in the fridge to chill.
To prepare the cheesecake cream
- Cream the mascarpone and caster sugar together.
- In another bowl, lightly whisk the double cream until it is fairly thick, but stop before it becomes solid.
- Add the cream to the mascarpone/sugar and fold in with a metal spoon. Chill for an hour.
- Place the blackcurrants in a bowl and lightly mash with a fork so that some juice starts to run from the fruit, but leave some fruits whole.
To assemble the cheesecake
- Remove the base from the fridge. Spread the cheesecake cream evenly over the base and level the top with a knife.
- Carefully remove the cheesecake from the tin, place on a serving plate and decorate with additional blackcurrants.
Notes
- Digestives or oat biscuits could be used instead of ginger biscuits.
- If you don't have any caster sugar then place some granulated sugar in a food processor and blitz until a finer sugar is createdThe cheesecake is ready to be eaten as soon as it has been removed from the tin.
- The base and cheesecake topping can be prepared ahead of time or the day before assembling and serving the cheesecake.
- If you don't have a loose bottomed tin then simply place a sheet of non-stick baking paper in the base of a similar sized dish so that the cheesecake can easily be lifted out.
- Any leftovers can be stored in the fridge for two to three days. Some of the juice may run from the blackcurrants and affect its appearance but it can still be eaten.
- This easy cheesecake recipe can be used with other fruits in place of blackcurrants such as raspberries, strawberries, blackberries or mango.
Nutrition
Calories: 518kcalCarbohydrates: 22gProtein: 5gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 208mgPotassium: 102mgFiber: 0.3gSugar: 9gVitamin A: 1402IUVitamin C: 23mgCalcium: 82mgIron: 1mg
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