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.
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Blackcurrant and Vanilla Cheesecake
- springform cake tin (20cm)
- Food mixer
- Mixing bowl
- 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
- 200 grams Philadelphia cream cheese (1 cup)
- 150 ml cream
- 70 grams caster sugar 1/3 cup
- 1 tsp vanilla essence
- 500 grams blackcurrants fresh or frozen
- 1/2 juice of one lemon
- 1/3 cup sugar
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.
- 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.
- 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.
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