Cassis cheesecake

This beautiful blackcurrant cheesecake is inspired by the French dessert Délice au Cassis. It has a chocolate biscuit base, a creamy coconut-scented cheesecake layer, a tangy blackcurrant mousse and a glossy crème de cassis jelly on top. The rich, creamy layers work beautifully with the sharp blackcurrants and the fruity notes of the liqueur. It’s an elegant showstopper, perfect for a special occasion!

Ingredients for the biscuit base:

150 g digestive biscuits
20 g desiccated coconut
40 g butter, melted
1½ tbsp cocoa powder

Place the biscuits, desiccated coconut, cocoa powder and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag, such as a resealable freezer bag, and crush them thoroughly with a rolling pin. Then mix with the melted butter, desiccated coconut and cocoa powder.

Line the base of a 23 cm springform tin with baking paper. Tip in the biscuit mixture, spread it evenly and press it firmly into the base. Bake in an oven preheated to 180°C for about 10 minutes. Remove from the oven and leave to cool slightly.

Wrap the outside of the tin in two layers of aluminium foil, as the cheesecake will be baked in a water bath.*

Ingredients for the coconut cheesecake filling:

500 g full-fat or semi-fat curd cheese, ground three times
250 ml double cream
3 large eggs
¾ cup caster sugar
2 tbsp coconut liqueur or 1 tsp coconut flavouring
50 g desiccated coconut
3 tbsp plain flour

All the ingredients should be at room temperature.

Place all the cheesecake filling ingredients in the bowl of a stand mixer and mix briefly, just until combined. Alternatively, mix by hand with a whisk. Don’t overmix, as you don’t want to incorporate too much air into the mixture. An over-aerated cheesecake will rise significantly during baking and then sink as it cools. The aim is to achieve a smooth, even surface.

Pour the cheesecake filling over the pre-baked biscuit base. Bake at 150°C for about 45 minutes in a water bath.* The cheesecake should be set all the way through, including in the centre, and feel springy to the touch.

Remove from the oven and leave to cool completely.

Ingredients for the blackcurrant mousse:

300 ml double cream, chilled
500 g blackcurrants, fresh or frozen
120 g sugar
3½ tsp (10 g) powdered gelatine + 50 ml cold water

Place the blackcurrants (there’s no need to thaw frozen berries first) and sugar in a saucepan. Heat until the sugar has dissolved and the fruit releases its juices. Bring to the boil, then remove from the heat. Pass through a sieve to remove the seeds and skins. Set the purée aside to cool slightly.

Sprinkle the powdered gelatine over the cold water, stir and leave to bloom for 10 minutes. Then heat gently over a low heat, stirring constantly, until completely dissolved. You can also dissolve it in the microwave. Do not allow it to boil, as this may affect its setting properties. Remove from the heat, add to the warm blackcurrant purée and stir thoroughly. Leave to cool, making sure the mixture does not begin to set.

Whip the chilled double cream until stiff peaks form. Fold it into the blackcurrant purée in two batches, gently but thoroughly mixing with a spatula each time until you have a smooth, uniform mousse.

Pour the blackcurrant mousse over the completely cooled cheesecake filling and smooth the surface. Refrigerate until completely set. Then pour the Cassis jelly over the top, following the recipe below. Decorate with a few extra blackcurrants, if desired. Return to the fridge until the jelly has set.

Ingredients for the Cassis jelly:

150 ml crème de cassis (blackcurrant liqueur)
50 g sugar
2 tsp (6 g) powdered gelatine + 30 ml cold water
a few reserved blackcurrants, for decoration

Place the crème de cassis and sugar in a saucepan. Heat until the sugar has dissolved and the liquid is almost boiling. Remove from the heat, add the dissolved gelatine and stir thoroughly until combined. Leave to cool to room temperature, making sure the jelly does not begin to set before you pour it over the cheesecake.

*The cheesecake is baked in a water bath. To do this, place the cheesecake tin inside a larger baking tin or ovenproof dish, then pour in boiling water until it reaches halfway up the sides of the cheesecake tin. The cheesecake bakes in the steam, creating a very humid environment. This helps it bake evenly throughout, including in the centre, prevents it from cracking as it cools and gives it a beautifully creamy texture.

Enjoy!