<\/p>\n

\n

This beautiful blackcurrant cheesecake is inspired by the French dessert D\u00e9lice au Cassis. It has a chocolate biscuit base, a creamy coconut-scented cheesecake layer, a tangy blackcurrant mousse and a glossy cr\u00e8me de cassis jelly on top. The rich, creamy layers work beautifully with the sharp blackcurrants and the fruity notes of the liqueur. It\u2019s an elegant showstopper, perfect for a special occasion!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the biscuit base:<\/span><\/p>\n

\n
• 150 g digestive biscuits<\/li>\n
• 20 g desiccated coconut<\/li>\n
• 40 g butter, melted<\/li>\n
• 1\u00bd tbsp cocoa powder<\/li>\n<\/ul>\n

  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\u2019t 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.<\/p>\n

  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\u00b0C for about 10 minutes. Remove from the oven and leave to cool slightly.<\/p>\n

  Wrap the outside of the tin in two layers of aluminium foil, as the cheesecake will be baked in a water bath.*<\/p>\n

  Ingredients for the coconut cheesecake filling:<\/span><\/p>\n

  \n
  • 500 g full-fat or semi-fat curd cheese, ground three times<\/li>\n
  • 250 ml double cream<\/li>\n
  • 3 large eggs<\/li>\n
  • \u00be cup caster sugar<\/li>\n
  • 2 tbsp coconut liqueur or 1 tsp coconut flavouring<\/li>\n
  • 50 g desiccated coconut<\/li>\n
  • 3 tbsp plain flour<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    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\u2019t overmix, as you don\u2019t 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.<\/p>\n

    Pour the cheesecake filling over the pre-baked biscuit base. Bake at 150\u00b0C 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.<\/p>\n

    Remove from the oven and leave to cool completely.<\/p>\n

    Ingredients for the blackcurrant mousse:<\/span><\/p>\n

    \n
    • 300 ml double cream, chilled<\/li>\n
    • 500 g blackcurrants, fresh or frozen<\/li>\n
    • 120 g sugar<\/li>\n
    • 3\u00bd tsp (10 g) powdered gelatine + 50 ml cold water<\/li>\n<\/ul>\n

      Place the blackcurrants (there\u2019s 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 pur\u00e9e aside to cool slightly.<\/p>\n

      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 pur\u00e9e and stir thoroughly. Leave to cool, making sure the mixture does not begin to set.<\/p>\n

      Whip the chilled double cream until stiff peaks form. Fold it into the blackcurrant pur\u00e9e in two batches, gently but thoroughly mixing with a spatula each time until you have a smooth, uniform mousse.<\/p>\n

      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.<\/p>\n

      Ingredients for the Cassis jelly:<\/span><\/p>\n

      \n
      • 150 ml cr\u00e8me de cassis (blackcurrant liqueur)<\/li>\n
      • 50 g sugar<\/li>\n
      • 2 tsp (6 g) powdered gelatine + 30 ml cold water<\/li>\n
      • a few reserved blackcurrants, for decoration<\/li>\n<\/ul>\n

        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 and leave to cool slightly.<\/p>\n

        Place the cr\u00e8me 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.<\/p>\n

        *The cheesecake is baked in a water bath.<\/strong> 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.<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        This beautiful blackcurrant cheesecake is inspired by the French dessert D\u00e9lice au Cassis. It has a chocolate biscuit base, a creamy coconut-scented cheesecake layer, a tangy blackcurrant mousse and a glossy cr\u00e8me de cassis jelly on top. The rich, creamy layers work<\/p>\n","protected":false},"author":1,"featured_media":5326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56,55],"tags":[169,444,107,127,121,125,104,152],"duration":[],"tag_group":[],"class_list":["post-5325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","category-mousse-cheesecakes","tag-blackcurrant","tag-blackcurrant-liqueur","tag-cocoa-powder","tag-coconut-liqueur","tag-curd-cheese","tag-desiccated-coconut","tag-double-cream","tag-gelatine-en"],"acf":[],"yoast_head":"\n