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.
Recipe, The Blackcurrant Foundation
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