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Blackcurrant Cheesecake
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.
prep time
30 minutes
cook time
90 minutes
Total Time:
120 minutes
Additional Time:
(+cooling and chilling)
Serves:
10
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
The marriage of tart blackcurrants and sweet cheesecake is one made in heaven and this has to be one of my personal favourite cheesecake variants
Ingredients:
50g butter
50g caster sugar
100g
digestive biscuits (or
macaroons), finely crushed
225g Mascarpone cheese (or use this site's recipe for
home-made mascarpone)
3 eggs, separated
2 tbsp rum
grated zest and juice of 1/2 lemon
175g blackcurrant jam
2 tbsp plain flour
50g caster sugar
150ml double cream, softly whipped
280g stewed blackcurrants (or tinned blackcurrant pie filling)
Method:
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.
