Redcurrant cheesecake
A light and fluffy no-bake cheesecake, flavoured with a lemon and marbled with a ripple of tangy redcurrant compote.
Servings: 8
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
Cook's Tips
- 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.