Hello Everybody,

This week’s recipe – Blackcurrant and Vanilla Cheesecake

I actually created this recipe last summer, but with moving house, I hadn’t got around to writing it up.

The creation process for this cheesecake was set in motion by our very small blackcurrant bush producing a wonderful harvest of blackcurrants. Hopefully, for those of you in the Northern Hemisphere with blackcurrant bushes you may receive a similiar harvest this summer. If you don’t have fresh blackcurrants though, you could use frozen blackcurrants.

This makes a beautiful, summer treat to compliment a BBQ. The best bit though is any leftover compote can be used to add to yogurt and granola for breakfast or drizzled over fresh pancakes or vanilla icecream – Yum!

If you’d like another cheesecake idea you could try my Chocolate and Lime cheesecake Recipe

I hope you enjoy this recipe. Let me know in the comments below what you think.

xx Janine

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Blackcurrant and Vanilla Cheesecake

A beautiful summer treat combining a smooth, creamy vanilla filling with a tangy, fruity topping.

Print Recipe Pin Recipe

Prep Time 40

Chilling overnight in the fridge 10

Total Time 10 40

Course Dessert

Cuisine American, British

Servings 8

Equipment

springform cake tin (20cm)
Food mixer
Mixing bowl

Ingredients

Cheesecake base

1 cup ground almonds (almond meal)
2 tbsp cocoa powder
2 tbsp desiccated coconut
1 pinch salt
1 tbsp maple syrup
50 grams melted butter

Vanilla Filling

200 grams Philadelphia cream cheese (1 cup)
150 ml cream
70 grams caster sugar 1/3 cup
1 tsp vanilla essence

Blackcurrant Topping

500 grams blackcurrants fresh or frozen
1/2 juice of one lemon
1/3 cup sugar

Instructions

For the base

Grease a springform cake tin.
Mix all the base ingredients together in a bowl.
Using fingers, press the mixture into the base of the tin to provide an even covering.
Pop the tin into the freezer to chill whilst making the filling

For the Vanilla Filling

Using a food mixer, beat the cheese and cream together until stiff peaks form.
Add the sugar and vanilla essence and beat again until smooth.
Place topping over the base mixture and smooth.
Leave to set overnight in the fridge.

Blackcurrant topping

Make at the same time as the cheesecake base and filling to allow it time to cool.
Put 2 tbsps of water together with the lemon juice into a pan over a medium heat.
Bring to the boil and then add the blackcurrants.
Simmer the mixture until the fruit begins to break down.
Tip in the sugar and stir to dissolve.
Allow the mixture to cool completely.

On Serving

Release the cheesecake base and filling from the tin and place on a plate.
Pour over the cooled blackcurrant topping. Make sure there is a good coating over the whole of the cheesecake. Any excess fruit topping can be saved and used for adding to granola and yogurt, drizzling over pancakes or vanilla icecream.