No-bake blackcurrant marbled cheesecake
By Angie, Sep 22 2013 11:40AM
Our blackcurrant bushes are in their third year and, as they were so small when we purchased them, this is the first year where I have had an abundant crop - our first glut - hoorah!
So, the plan is jam and blackcurrant swirl cheesecake!
Now, I love to cook German style baked cheesecakes when I have time, but time has been so tight recently with holidays, shed relocations, harvesting, children starting school and all the other dramas life tends to bring.
So,I thought I would omit the cooking and choose a no-bake version. I use digestive biscuits which I think work well with the slightly tangy blackcurrants (although you can add a few amaretto biscuits if you prefer). I use preserving or jam sugar with added pectin to create a thick blackcurrant sauce. Any leftover blackcurrant sauce is perfect for topping ice-cream!
You can make this recipe from frozen blackcurrants if yours are already in the freezer. Just cook straight from frozen.
Blackcurrant Swirl Cheesecake
For the biscuit base:
90g butter, melted
350g digestive biscuits
For the filling:
350ml double cream
150g caster sugar
650g cream cheese (I use half mascarpone for richness, half cream cheese)
zest of a lemon
a drop of vanilla extract
For the blackcurrant swirl:
75g preserving or jam sugar
2 tablespoons of water
1. Crush up the biscuits using a food processor, or by hand (place in a plastic bag and bash with a rolling pin until the consistency of breadcrumbs.
2. Mix together the biscuit crumbs and melted butter, combining well and place a layer in the bottom of a 20cm spring-form cake tin, lined with cooking parchment or greaseproof paper. Smooth well and place in the freezer.
3. Remove any stalks from the blackcurrants and rinse.
4. Place the blackcurrants, sugar and water in a saucepan on a medium heat. Allow to boil for ten minutes then strain into a cold glass jug and place in the fridge to further cool.
3. Whisk the cream and sugar together in a bowl until thick. Stop as soon as it starts to thicken.
4. Add the cream cheese, the grated lemon zest and the vanilla and mix well.
5. Tip the mixture into the crumb-lined cake tin.
6. Drizzle the blackcurrant sauce over the top of the cheesecake mix and, using a clean skewer, swirl the cheesecake/blackcurrant mix randomnly to create a marbled effect.
7. Cover with film and put in the fridge for at least 4 hours (or back in the freezer for 2).
8. Run a palette knife around the sides of the cheesecake then release it from the tin.
9. Slide onto a serving plate.