On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 3.21 / 5 (85 votes)

Prep time:
25 min
Cook time:
45 min

For a crumble with a difference, make good use of seasonal fruit and bake Nigel Slater's scrumptious pudding


1. Crush the biscuits. Mix with the melted butter and tip into a 20-22cm loose-bottomed tart tin or shallow cake tin. Press the warm, wet crumbs down with your hand to form a base, then put in the fridge.

2. Mix the curd cheese, beaten eggs, lemon zest and half the sugar with a hand-held electric mixer. It should be thick and creamy. Put the tart tin on a baking sheet. Pour the filling into the crust and bake in an oven preheated to 180°C/Gas 4 for forty to forty-five minutes or until almost set.

3. Put the prepared fruit in a pan with the remaining sugar, a tablespoon of water, and simmer until the blackcurrants just start to burst. Set aside to cool. For the topping, whizz the flour, butter and sugar in a food processor until they resemble crumbs.

4. Remove the cheesecake from the oven and let it cool slightly. Lift the fruit from its juice with a draining spoon and spoon over the top of the cheesecake. Pour over a tablespoon of the juice, then chill the rest.

5. Scatter the crumble mixture over the fruit and return the cheesecake to the oven for twenty to twenty-five minutes or until the crumble is starting to colour. Remove from the oven and leave in a cool place. Serve the cheesecake with the juices from the fruits.


  • 150 g digestive biscuits, or Nice biscuits
  • 50 g butter, melted
  • 450 g full-fat curd cheese
  • 2 free-range eggs, beaten
  • 1 lemon, zest only
  • 175 g caster sugar
  • 300 g assorted currants, and blackberries, stalks removed

For the topping

  • 100 g plain flour
  • 75 g butter
  • 50 g caster sugar

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


this is so so light and you are right odelle one piece is not enough !bostin.

RichW22003 RichW22003  Posted 10 Feb 2013 7:31 PM

Gorgeous, you'll never just have one piece! Ricotta used in place of curds, used blackberries & blueberries, it has to be digestive biscuit base for me though! Delicious!!!!

OdelleS99783 OdelleS99783  Posted 26 Mar 2011 8:39 AM


Lingdada Lingdada  Posted 10 Sep 2010 12:05 AM

Try looking for quark which is a type of curd cheese available in lots of supermarkets. Alternatively you could try ricotta or drained and blended cottage cheese. Hope that helps.

Celia Good Food Celia Good Food Posted 20 Aug 2010 5:45 PM

is there anything i could use to replace curd cheese since i don't get it where i live?

stefaniasoler stefaniasoler Posted 11 Jul 2009 10:38 AM