Lime and blackcurrant cheesecake
You will need
150g blackcurrants
275g caster sugar
175g oat biscuits
60g unsalted butter, melted
Zest of 1 lime
Juice of 2 limes
600g cream cheese, softened
175ml soured cream
2 whole eggs plus 1 extra egg yolk
Method
1. Preheat the oven to 150C/gas mark 1. Place the blackcurrants, 75 grams of sugar and one tablespoon of water in a small saucepan and heat gently for four to five minutes, stirring occasionally, until the fruit is soft but retains its shape, and is sitting in a pool of syrup.
2. Transfer half of the blackcurrants to a sieve with most of the juice, and press through a sieve into a bowl, discarding the solids in the sieve.
3. Set aside the pan of remaining blackcurrants and bowl of puree and leave to cool until needed.
4. Place the biscuits in a food processor and pulse until crushed. Add the butter and process again until combined.
5. Press the crumb mixture over the base and refrigerate until needed.
6. To make the filling, beat the cream cheese gently until smooth, then slowly add the sour cream, remaining 200 grams of sugar, eggs, lime juice and zest (the mixture should now be smooth and thick).
7. Scatter the blackcurrants evenly from the pan over the crumb base and pour the cream cheese filling on top. Add drops of the blackcurrant puree and swirl lightly with a knife to achieve a marbled effect.
8. Bake for one hour until firm to the touch. Leave to cool at room temperature and refrigerate until ready to serve with any remaining blackcurrant coulis.
Recipe, The Blackcurrant Foundation
Click here to go to the original article on Red Online
Click here to see Lime and blackcurrant cheesecake
Click here to see Lemon thyme and blackcurrant crème brulee
Click here to see Lisa Faulkner’s summer pudding
