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What can I say I love cheesecake, its one of my favourite desserts when done right.  Having blackcurrant bushes in the garden (okay I’ve moved since so I’ll raid the farmeSAM_0232rs markets in future) does make you look for ideas and you can only make so much cassis.

I wanted something else to make and this baked cheesecake leapt out to me.  I love the sweetness of the blackcurrants against the sharpness of the limes.  Its a match made in heaven and one I’ve made a few times now.

Blackcurrant & Lime Cheesecake

  • 150g blackcurrants
  • 275g caster sugar
  • 200g hobnob biscuits
  • 65g unsalted butter, melted
  • zest of 1 lime
  • juice of 2 limes
  • 600g cream cheese, softened
  • 175ml soured cream
  • 2 whole eggs, 1 extra egg yolk

Cooking Instructions:

  1. Preheat the oven to 150C, fan 140C, gas 1.
  2. Place the blackcurrants, 75g sugar and 1 tablespoon of water in a small saucepan and heat gently for 4-5 minutes, stirring occasionally, until the fruit is soft but retains it’s shape, and is sitting in a pool of syrup.
  3. Transfer half the blackcurrants to a sieve with most of the juice, and press through a sieve into a bowl, discarding the remains in the sieve.
  4. Set aside both the pan of remaining blackcurrants and bowl of puree and leave to cool.
  5. Place the biscuits in a food processor and pulse until crushed. Add the butter and process again until combined.
  6. Line the bottom of a 20cm springform tin with baking parchment (I use Lakeland’s parchment cirlces) and press the crumb mixture into the base.  Refrigerate for about 15-20 minutes.
  7. To make the filling, beat the cream cheese gently until smooth, then slowly add the sour cream, remaining 200g sugar, eggs, lime juice and zest. The mixture should now be smooth and thick.
  8. Scatter the blackcurrants from the pan evenly over the crumb base and pour the cream cheese mixture on top. Add drops of the blackcurrant puree and swirl lightly with a skewer (or a knife) to achieve a marbled effect.
  9. Bake for 1 hour or until firm to the touch. Leave to cool at room temperature and refrigerate until ready to serve with any remaining blackcurrant coulis.

This might take a little longer to cook that the hour stated, as you want it set with a wobble when you shake the tin.