This redcurrant cheesecake is a light and airy no bake cheesecake. Flavoured with a hint of lemon and a delicious tangy redcurrant compote marbled through it.
I don't know about you but I am rather partial to a slice of cheesecake, be they traditional baked cheesecake such as my Baked lemon ricotta cheesecake published on Recipes Made Easy or an easy no-bake cheesecake such as my Blackcurrant cheesecake here on Only Crumbs.
This Redcurrant cheesecake is my latest offering and it is so light and airy with a delicious hint of lemon and a pretty marbling of tangy redcurrant compote. Not only does it taste delicious it also looks fabulous especially when topped with pretty bunches of fresh redcurrants.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
For the redcurrant ripple
- redcurrants - Fresh or frozen
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
- Cornflour (US = cornstarch)
Base
- Hazelnuts - Blanched
- Digestive biscuits
- Butter - unsalted or lightly salted
Filling
- Gelatine - I prefer to use gelatine leaves to powder. It used to be hard to fine them, most shops only stocked powdered gelatine, but now it is the other way round. I have given instructions for using both. Gelatine is not suitable for vegetarians but you can get vegetarian alternatives - but be careful to follow the instructions on the packet.
- Lemon - Choose unwaxed as this recipe uses both zest and juice
- Full-fat soft cheese
- Greek yogurt
- Caster sugar
- Egg whites - see notes below
A note about raw egg whites
It is the addition of whipped egg whites that makes this cheesecake so light and airy. If you're at all concerned about using raw egg whites, you can use pasteurized egg white instead.
While the risk of illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has a weakened immune system should avoid eating raw eggs. So please use pasteurized instead if serving anyone who falls into this vulnerable group. Or alternatively, the recipe will work without it but you will not get the same fluffy light texture.
Redcurrant Cheesecake Step by Step
Step 1
Make the redcurrant ripple. Cook the redcurrants until softened then thicken with cornflour. Allow to cool
Step 2
Make the biscuit base, chop the nuts, crush the biscuits, mix with melted butter and press into the base of the tin.
Step 3
Dissolve the gelatine - Place the sheets of gelatine in water and allow to soak for a few minutes until softened.
Step 4
Remove from the water and place in a small dish. Add 4 tablespoon water then heat gently stirring until dissolved.
Step 5
Beat together the cream cheese, yogurt, sugar, lemon juice and zest.
Step 6
Stir in gelatine then carefully fold in whisked egg whites.
Cook's Tip
Whisk the egg white before adding the gelatine especially. Once you add the gelatine you need to work reasonably quickly if the cheese mixture is very cold or it may start to set before you place it in the tin.
Step 7
Fold in redcurrant compote until rippled through the mixture.
Step 8
Pour into the prepared tin, level and chill until set.
Handy Hints
- If you do not have a food processor place the biscuits in a plastic bag and crush with a rolling pin. Finely chop the hazelnuts and mix with biscuit crumbs
- The Redcurrant Ripple can be made with fresh or frozen redcurrants.
- For the prettiest effect, take care not overfold the redcurrants into the cheesecake mixture. You are aiming to get a rippled effect. It will continue to mix together as you pour into the tin and spread level.
Variations
- Use blackcurrant, raspberries or a mixture of berries in place of the redcurrants.
- Change the nuts in the biscuit base, pecan, walnuts and almonds would all work. Or replace with extra biscuits.
- Switch up the biscuits. Substitute half with crushed Amaretti biscuits. Try a different biscuit such as an oaty biscuit or ginger nuts.
To Serve
The cheesecake needs to be chilled for at least 2 hours to set. The cheesecake is pretty enough to serve as is but if you have more fresh redcurrants arrange them on top just before serving.
Store
The Cheesecake will keep in the refrigerator for up to 5 days. Not suitable for freezing.
Avoid Food Waste
Don't let those 2 egg yolks go to waste check out recipe collection for using up egg yolks
📖 Recipe
Redcurrant cheesecake
Equipment
- small saucepan
- food processor (optional - see notes)
- mixing bowls
- balloon whisk or wooden spoon
- hand held electric whisk or stand mixer
- spatula
- 2Ocm (8in) spring form or loose base round cake tin.
Ingredients
Redcurrant ripple
- 150 g (5oz) redcurrants
- 1 tablespoon water
- 1 tablespoon golden caster sugar
- 1 teaspoon cornflour (corn starch)
Base
- 50 g (2oz) hazelnuts
- 200 g (7oz) digestive biscuits
- 100 g (3½oz) butter plus extra for greasing
Filling
- 3 gelatine leaves or 1 tablespoon gelatine powder
- 1 lemon Finely grated zest and juice
- 500 g (1lb2oz) full-fat soft cheese
- 150 g 5oz Greek yogurt
- 50 g caster sugar
- 2 egg whites
To serve
- sprigs of fresh redcurrants (optional)
Instructions
To make the Redcurrant Ripple
- Wash 150g (5oz) redcurrants and remove from the stems. Place in a saucepan with 1 tablespoon water, and 1 tablespoon sugar. Heat gently stirring until the juices run and the sugar dissolves. Cook for 2-3 minutes until the redcurrants are softened.
- Mix 1 teaspoon cornflour with a little water to form a paste then stir in 3-4 tablespoons of the hot redcurrant mixture. Return to the pan and cook gently, stirring until the juices thicken. Remove from the heat and allow to cool completely.
To make the biscuit base
- Lightly grease a 20cm (8in) spring form or loose-bottomed cake tin with butter. Place 50g (2oz) hazelnuts in a food processor and blitz to finely chop.
- Add 200g (7oz) digestive biscuits and blitz again to form crumbs.
- Melt 100g (3½oz) butter and mix into the breadcrumbs, Tip into the prepared cake tin and press down firmly in an even layer over the base of the tin. Chill while making the filling.
To make the filling
- Soak 3 leaves of gelatine in a bowl of cold water for a couple of minutes until softened. Remove from the water and place in a small bowl with 4 tablespoons water. Place the bowl over a pan of hot water and heat gently until the gelatine dissolves Alternatively place the bowl in a microwave for 20-30 seconds, stir until dissolved. Allow to cool.
- Place 500 g (1lb 2oz) full-fat soft cheese, 150g (5oz) Greek yogurt and 50g (2oz) caster sugar with the juice and zest of 1 lemon. Beat until combined. Then whisk in the gelatine mixture.
- Whisk 2 egg white until just forming soft peaks then fold into the cream cheese mixture. Finally fold in the cooled redcurrant mixture to form a marbled effect then pour on top of the biscuit base level the top and chill for at least 2 hours.
To serve
- Carefully remove from the tin and serve decorated with extra redcurrants if desired.
Notes
- If you do not have a food processor place the biscuits in a plastic bag and crush with a rolling pin. Finely chop the hazelnuts and mix with biscuit crumbs
- The Redcurrant Ripple can be made with fresh or frozen redcurrants.
- If using powdered gelatine sprinkle the gelatine over 4 tablespoon water and allow to stand for a few minutes until it goes spongy. Dissolve over hot water or in the microwave. Add to the cheesecake along with the lemon zest and juice.
Gill says
Excellent! Lovely and light cheesecake
Jacqueline Bellefontaine says
Glad you liked it. Have you tried the blackcurrant variation on the blog?
Jac says
lovely tangy cheesecake and looks pretty too
Jacqueline Bellefontaine says
Thank you