Blackcurrant swirl cheesecake
By: From: Market Kitchen
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Blackcurrant swirl cheesecake
- Prep time:
- 45 min
- Cook time:
- 1 hr 10 min
- Serves:
- 10-12
A swirl of soft creamy cheese, amaretto and blackcurrants - Mike Robinson's boozy cheesecake is guaranteed to delight
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Ingredients
For the fruit puree
- 225 g fresh or frozen blackcurrants
- 50 g caster sugar
For the base
For the filling
- 600 g cream cheese, softened
- 25 ml amaretto (almond liqueur), ch as amaretto
- 175 ml soured cream
- 2 eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 2-3 tbsp shavings dark chocolate
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
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.
Comments & Ratings
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Latest Comment
View all comments (4)Loved the flavour (although I added extra Amaretto...and the flavour was still fairly subtle). Definitely worth doubling up on the biscuit base for the size of tin suggested...and I found that the cheesecake I cooked needed double the cooking time quoted here. I omitted the chocolate topping as I didn't feel it needed it.
End result though was VERY good...and I'd definitely make it again. I think this would work equally well with cherries.
DebbieJ789
Posted 02 Jul 2012 12:44 PM
Excellent flavour, amaretto very subtle. Used more biscuits (hobnobs) for thicker base, added whole blackcurrants in addition to the puree.
SusanJ39643
Posted 05 Aug 2011 8:36 AM
i TRIED TO WATCH THE VIDEO - IT TURNED OUT TO BE AN ADVERT FOR GARDENS - VERY ANNOYING
marionR80553
Posted 14 Apr 2010 11:49 AM
I used frozen mixed summer fruits which worked really well really good cheescake that everybody enjoyed
caz114
Posted 19 Jul 2009 1:47 PM
This recipe is classed as intermediate
Avg User rating
3.75 / 5 (8 votes cast)
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