This no-bake blackcurrant cheesecake can be made with fresh or frozen blackcurrants. The rich creamy cheesecake filling is the perfect foil for the tangy blackcurrant topping.
Cheesecakes have long been a favourite dessert of mine and this one reminds me of the cheesecakes I first tasted as a child.
The cheesecakes I had then came ready made from the freezer and had to be thawed before before eating and I can remember impatiently waiting for the cheesecake to fulled defrost. The blackcurrant version was both mine and my dad's favourite.
But I also really like this one not just because it reminds me of those early cheesecakes, I realise even looking back through those rose tinted glasses to my youth, I can recognise that this homemade versions is in fact much better.
Shop bought cheesecakes have always tended to be heavy on the sugar and lacking a little something in both texture and flavour. Not so with one made from scratch, the tasty creamy filling balances the tartness of the blackcurrants and the sweet base perfectly.
Best of all it is a really easy cheesecake to make as it is no-bake, and it is really quick too. It still does require a degree of patience while you wait at least a couple of hours to chill before serving. But hey! it's worth the wait.
To make this you will need
- Biscuits – I've used gingernut biscuits but you can try others see below for variations.
- Cream cheese – Use full fat. Cheesecake is not diet food and low fat cream cheese tend to be too soft.
- Blackcurrants – Fresh or frozen.
- Caster sugar – I use golden caster sugar but white caster sugar is fine.
- Vanilla extract – I like to add a little to the cheesecake mixture but it can be omitted.
- Butter – I use lightly salted for most of my cooking.
- Double Cream – known heavy cream in the US.
- Cornflour – Arrowroot can also be used but I find less people tend to have this.
See recipe card for quantities.
How to make BlackCurrant Cheesecake step by step
Make the biscuit base
Make the cheesecake filling
Make the blackcurrant topping
Digestive biscuits are the most commonly used biscuit to make biscuit bases or cases in the UK. I find them a little too sweet so will choose a lower sugar digestive if using them although I generally choose an alternative biscuit that goes well with the flavours of the cheesecake.
I've used ginger nut biscuits as they pair well with blackcurrants, but you could choose an oaty biscuit instead. Crushed amaretti biscuits would also go really well with this cheesecake. A little pricy but if its for a special occasion why not.
The cheesecake filling
You can omit the vanilla if you like or add some lemon zest and juice instead to make a delicious lemon flavoured filling which will compliment the topping.
Stir in 1-2 tablespoon Cassis into the blackcurrant mixture after cooking if desired.
Of course it will no longer be blackcurrant cheesecake if you use a different fruit but the cheesecake base and filling can be used with other fruits. Try simply topped with fresh strawberries and raspberries. A drizzle of passion fruit or thicken some crushed canned pineapple with cornflour for a more unusual pineapple cheesecake.
How long will the cheesecake keep?
In my house a couple of hours if I'm lucky - but seriously you can keep the cheesecake covered in the refridgerator for 3 to 4 days.
If preparing ahead, I prefer to keep the blackcurrant topping in a separate container and spread over the cheesecake just before serving, as the blackcurrant juice will bleed into the cheesecake mixture over time.
No-bake blackcurrant Cheesecake
- 23 cm (9in)springform or loose bottomed cake tin.
For the base
- 250 g (9oz) ginger biscuits (use digestives if you prefer)
- 100 g (3½oz) butter
For the filling
- 400 g (14oz) cream cheese (soft cheese)
- 300 ml (½ pt) double cream (heavy cream)
- 100 g (3½oz) golden caster sugar
- 1 teaspoon vanilla extract
For the topping
- 250 g (9oz) blackcurrants
- 2 tablespoon water
- 2 tablespoon golden caster sugar
- 2 teaspoon cornflour (corn starch)
- Lightly grease a 23 cm (9in)springform or loose bottomed cake tin.
- Crush 250g (9oz) ginger biscuits in a food processor, or place in aplastic bag and crush with a rolling pin. Melt 100g (3½oz) butter and mix into the biscuit crumbs. Tip into the the cake tin and press down firmly in an even layer over the tin. Chill until set.
- Place 400g (14oz) cream cheese (soft cheese) into a mixing bowl and beat briefly to soften then beat in 1 teaspoon vanilla extract. Pour in 300ml (½ pt) cream and continue whisk until stiff peaks form.
- Add 100g (3½oz) sugar and beat to mix thoroughly. Spoon on top of the biscuit base and spread level. Cover and chill for at least two hours.
Meanwhile make the blackcurrant topping.
- Wash 250g (9oz) blackcurrants and remove from the stems. Place in a saucepan with 2tbsp water, and 2 tablespoon sugar. Heat gently stirring until the juices run and the sugar dissolves. Cook for 2-3 minutes until the black currants are softened.
- Mix 2 teaspoon cornflour with a little water to form a paste then stir in 3-4 tablespoon of the hot blackcurrant mixture. Return to the pan and cook gently, stirring until the juices thicken. Remove from the heat and allow to cool completely.
- Carefully remove the cheesecake from the tin and transfer to a serving plate. Spoon the blackcurrant topping over the surface of the cheesecake before cutting into wedges to serve.
- Use glass with a flat base to press the biscuit crumb down into the tin.
- Use full fat cream cheese low fat cream cheese will be too soft.
- Chill for at least 2 hours before serving.
- To help release the cheesecake from the base of the tin. Rub the base of the tin with a hot damp cloth a few times. Then use a palette knife to gently slide between the tin and the biscuit base, before gently sliding off the tin onto the serving plate.
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