Blackcurrant swirl cheesecake

Method

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1. Preheat the oven to 150C/gas 1. Puree the blackcurrants 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 blackcurrant 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.

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Ingredients

For the fruit puree

225g fresh or frozen blackcurrants
50g caster sugar

For the base

85 shortbread biscuits
50 ground almonds
45 Butter, melted

For the filling

600g cream cheese, softened
25ml almond liqueur, ch as amaretto
175ml sour cream
2 Eggs
225g caster sugar
1 tsp vanilla extract
2-3 tbsp dark chocolate shavings

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