Blackcurrant Cheesecake is a traditional British recipe for a classic cheesecake of a Mascarpone cheese, egg, rum, and lemon zest mix that's baked on a digestive biscuit base, refrigerated to cool and topped with blackcurrant jam before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant Cheesecake.
Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit crumbs. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours.
Add the cheese to a bowl and whisk to soften then beat in the egg yolks, rum, lemon zest, lemon juice, jam and flour. Mix until thoroughly combined and set aside. Meanwhile whisk the egg whites until stiff and gradually fold in the sugar. Fold the egg-white mixture lightly through the cheese mixture then spoon into the prepared cake tin and use a spatula to smooth the surface.
Place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 90 minutes, or until firm and set but still slightly spongy to the touch. Turn the oven off, open the door and allow the cheesecake to cool naturally to room temperature.
Carefully lift from the tin and set on a work top. Pipe the whipped cream as a border around the edge of the top of the cheesecake then fill the centre with the stewed blackcurrants. Chill in the fridge for about 3 hours and serve.
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