No-bake blackcurrant Cheesecake
A easy no-bake cheesecake with a deliciously tangy blackcurrant topping.
Servings: 10
Equipment
- 23 cm (9in)springform or loose bottomed cake tin.
Ingredients
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)
Instructions
- 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.
To serve
- 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.
Video
Notes
- 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.