Baked Blackcurrant Cheesecake Recipe | Food

Date Published:: 04/08/2008

Indulge yourself with one of the summer's finest fruits baked blissfully into a creamy cheesecake. We got this recipe from seasonal food lover, Dave Flynn at The Allotment restaurant

Serves 10

Ingredients

For the base

1 large packet of digestive biscuits
100g butter melted
Pinch of ginger and cinnamon

For the filling

750g curd cheese soft
125g castor sugar
3 whole eggs
1 teaspoon liquid vanilla
300ml double cream
500g topped and tailed blackcurrants, washed and dried

Method: How to make baked blackcurrant cheesecake

1. Preheat the oven to 170°C.

2. Crush the biscuits. And add the ginger, cinnamon and butter and mix well together. Loosely pack into the base of a buttered 21cm spring form pan. Place the prepared tin onto a lipped baking sheet and refrigerate.

3. Mix all the other ingredients (except for the blackcurrants) together in a food processor until well blended. Pour the mix over the prepared blackcurrants and mix well, to evenly distribute the fruit.

4. Gently pour the mix into the prepared spring form tin. Bake for 1 hour.

5. Leave the finished cake to cool and refrigerate for 4 hours before serving.

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Comments

As a cheesecake novice, unlike Helen and Sue mine turned out perfectly! I followed the recipe to the letter and when i removed the tin (feeling very nervous after reading the previous posts) it was perfectly set. And a night at the fidge made it even better. I agree with the posts about the base...very thick. but i will definately be making it again!

Posted by Jon on 29/08/2009 15:43:12

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The flavour of this cheesecake was lovely, even before the baking. But I had the same problem as Helen with the runny middle, I thought when making it that the base was very thick and so was the filling. When I took the tin off, it just ran off the plate, now in individual pots. It may be that it needs an overnight chilling??? Will find out tomorrow.

Posted by Sue on 29/07/2009 18:07:15

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The flavour of this cheesecake was lovely, but the look and consistency were not! I baked it for an hour and the middle was runny, so I baked it for a further 15 mins and the middle was still runny. After being in the fridge overnight it was still almost liquid. The edge was OK and firm, but not the middle. The look of it was horrible - not to be served to guests, and the inch thick biscuit base was just too much.

Posted by Helen Piper on 20/04/2009 23:17:33

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British recipes Baked blackcurrant cheesecake recipe

Serves 10

Ingredients

For the base

For the filling

Method: How to make baked blackcurrant cheesecake

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