Desserts Recipes - Blackcurrant Cheesecake Recipe

Ingredients

Serves 8

• 50 g/2 oz butter, melted

• 125 g/4 oz digestive biscuits, finely crushed

• 25 g/1 oz demerara sugar

• 300 g/10 oz curd cheese

• 50 g/2 oz caster sugar

• 2 eggs, separated

• grated rind and juice of 1/2 orange

• 15 g/1/2 oz gelatine

• 300 ml/1/2 pint whipping cream, whipped

Topping:

• 200 g/7 oz can blackcurrants in syrup

• 2 teaspoons arrowroot

• finely grated rind and juice of 1 orange

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Method:

1. Combine the butter, biscuit crumbs and demerara sugar. Spread the mixture over the base of an oiled 20 cm/8 inch loose-bottomed cake tin and chill until firm.

2. Place the curd cheese in a bowl and beat in the sugar, egg yolks and orange rind. Soak the gelatine in the orange juice, then heat gently until dissolved. Stir into the curd cheese mixture with the cream.

3. Whisk the egg whites until stiff. Fold 2 tablespoons into the mixture to soften it. Fold in the remaining egg white and spread evenly over the biscuit base. Chill until set.

4. Drain the blackcurrants. Heat the syrup in a small pan. Blend the arrowroot with the orange rind and juice, then pour into the pan, stirring. Bring to the boil, stirring, until thickened. Add the blackcurrants and allow to cool.

5. Remove the cheesecake from the tin and pour the blackcurrant mixture over the top. Cool, then chill until ready to serve.