Blackcurrant swirl cheesecake

A show-stopping blackcurrant (or redcurrant, if you prefer) swirl cheesecake that’s easy to make. It looks as delicious as it tastes! A vibrant blackcurrant filling beautifully complements the creamy cheesecake texture. You can easily use frozen blackcurrants in this recipe, so you can enjoy this blackcurrant swirl cheesecake all year round.

Ingredients for the base:

• 180 g dark chocolate digestive biscuits
• 60 g butter, melted

Process the biscuits in a food processor until they resemble fine breadcrumbs. Add the butter and process until well combined (alternatively, place the digestive biscuits in a plastic bag, crush them into crumbs with a rolling pin, then mix with the melted butter).

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture evenly over the base, then place the tin in the fridge to chill for 30 minutes.

Wrap the outside of the chilled tin twice with strong aluminium foil, making sure it covers the base and sides. Place it in a roasting tin or a larger baking dish. This will protect the cheesecake from water while it bakes in a water bath.

Ingredients for the cheesecake filling:

• 750 g full-fat or semi-skimmed curd cheese, ground three times
• 250 ml whipping (or double) cream
• 3 large eggs
• 1 cup caster sugar
• 2 Tbsp potato starch or cornstarch
• 1 Tbsp plain flour
• 1 tsp vanilla paste or vanilla extract

All ingredients should be at room temperature.

Place all the ingredients in a large bowl and beat until just combined.

Pour the cheesecake filling over the chilled base. Spoon dollops of the blackcurrant filling over the cheesecake and gently swirl through with a skewer.

Bake in a water bath* at 150°C for about 60–70 minutes, or until set in the centre. Remove the cheesecake from the oven and leave to cool at room temperature, then chill in the refrigerator for about 12 hours.

Ingredients for the blackcurrant filling:

• 250 g blackcurrants, fresh or frozen
• 3 Tbsp sugar
• 1 Tbsp potato starch or cornflour + 1 tbsp water

Place 1 tbsp water in a bowl and add the cornflour. Stir with a spoon until smooth and lump-free.

Heat the blackcurrants and sugar over low heat in a small saucepan until the fruit softens and the sugar dissolves. Add the cornflour mixture while the pan is still on the heat and stir for another 1–2 minutes, until thickened. Set aside to cool.

*The cheesecake is baked in a water bath: place the wrapped tin in a large roasting tin or baking dish and pour in boiling water until it reaches about halfway up the sides of the cheesecake tin. A water bath, also known as a bain-marie, is the secret to cheesecake perfection – it helps the cheesecake bake evenly, resulting in a smooth, creamy texture with no cracks.

Enjoy!