Blackcurrent Cheesecake

Sweet and delicious, this Blackcurrent Cheesecake is an ideal treat for friends and families alike. Whether you have it for an after dinner dessert or a scrumptious afternoon treat, you do not want to miss out!

Ingredients:

For the Fruit Puree

225g fresh or frozen blackcurrents
50g caster sugar

For the base

85 shortbread biscuits
50 ground almonds
45g butter, melted

For the filling

600g cream cheese, softened
25ml amaretto (almond liqueur)
175ml soured cream
2 eggs
225g caster sugar
1tsp vanilla extract
2-3 tbsp shavings dark chocolate

Method

1. Preheat the oven to 150oc/gas1. Puree the blackcurrents in a food processor and strain through a sieve. You should have about 100ml of puree.

2. Place the puree and sugar in a small saucepan set over a medium heat and stir until the sugar has dissolved.

3. Simmer for 8-10 minutes, until thickened, and set aside to cool.

4. To make the base, place the biscuits in a food processor and process until crushed.

5. Add the ground almonds and butter and blend once more, until combined.

6. Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.

7. For the filling, blend the cream cheese and amaretto in a food processor until smooth. Add the sour cream, eggs, sugar and vanilla, and process until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrent mixture over, and swirl lightly with a knife.

8. Bake for 1 hour, until firm to the touch.

9. Leave to cool at room temperature, and refrigerate until ready to serve.

10. Decorate with chocolate shavings and serve in wedges.