Ingredients
Equipment
Method
Prepare the Cheesecake Base
- Crush the biscuits: Put the shortbread biscuits into a food processor and process until finely crushed.
- Combine the crumbs: Add the ground almonds and melted butter to the crushed biscuits, then blend again until the mixture is evenly combined.
- Prepare the tin: Grease a 20 cm (8-inch) springform or loose-based cake tin and line the base with non-stick baking paper.
- Form the base: Press the biscuit mixture firmly and evenly over the bottom of the prepared tin.
- Chill the base: Refrigerate the prepared base until firm.
Make the Blackcurrant Puree
- Prepare the processor: Wash and dry the food processor bowl before using it again.
- Puree the fruit: Place the blackcurrants in the food processor and puree until smooth.
- Strain the puree: Pass the blackcurrant puree through a sieve into a small saucepan.
- Dissolve the sugar: Add the caster sugar to the strained puree and heat gently over medium heat, stirring until the sugar has dissolved.
- Thicken the puree: Simmer the mixture for 8–10 minutes, stirring as needed, until it has thickened.
- Cool the puree: Remove the puree from the heat and set it aside to cool.
Prepare the Cheesecake Filling
- Preheat the oven: Heat the oven to 150°C.
- Prepare the processor: Wash and dry the food processor bowl again.
- Blend the cream cheese: Place the softened cream cheese in the food processor and blend until smooth.
- Add the remaining filling ingredients: Add the soured cream, eggs, caster sugar, and vanilla extract, then process until the mixture is thoroughly combined.
- Fill the tin: Pour the cheesecake mixture over the chilled biscuit base.
- Create the swirl: Spoon the cooled blackcurrant puree over the cheesecake mixture, then gently swirl it through the filling using a knife or skewer.
- Bake the cheesecake: Bake for 1 hour, until the cheesecake is firm to the touch.
- Cool and chill: Leave the cheesecake to cool in the tin at room temperature, then refrigerate until ready to serve.
Prepare the Blackcurrant Compote
- Combine the fruit: Place the blackcurrants and caster sugar in a saucepan.
- Dissolve the sugar: Heat gently until the sugar has dissolved.
- Thicken the compote: Simmer for 8–10 minutes, until the mixture has thickened.
- Cool the compote: Remove from the heat and leave the compote to cool.
Decorate the Cheesecake
- Transfer the cheesecake: Remove the chilled cheesecake from the tin and place it on a serving plate.
- Add the compote: Spoon about half of the blackcurrant compote over the top of the cheesecake, reserving the remainder in a bowl to serve alongside.
- Whip the cream: Whisk the double (heavy) cream until it holds firm peaks.
- Prepare the piping bag: Spoon the whipped cream into a piping bag fitted with a large 1M star nozzle.
- Pipe the decoration: Pipe the whipped cream in stars around the outer edge of the cheesecake, enclosing the blackcurrant compote in the center.
Serve the Cheesecake
- Slice the cheesecake: Cut the cheesecake into slices for serving.
- Add extra compote: Serve the slices with the reserved blackcurrant compote and pouring cream, if liked.
Notes
- Fresh or frozen blackcurrants can be used for the puree and compote.
- Make sure the cream cheese is softened before blending so the filling becomes smooth and evenly combined.
- Straining the blackcurrant puree removes the seeds and creates a smoother swirl.
- Allow the blackcurrant puree to cool before adding it to the cheesecake mixture.
- Chill the biscuit base until firm before adding the filling.
- Swirl the blackcurrant puree lightly through the cheesecake rather than mixing it completely, so the finished cheesecake retains its attractive berry ribbons.
- The cheesecake should be firm to the touch after the 1-hour bake.
- Cool the cheesecake completely at room temperature before refrigerating.
- Allow the blackcurrant compote to cool before spooning it over the cheesecake.
- Reserve half of the compote so extra can be served alongside individual slices.