A rich, creamy baked cheesecake swirled with a bold blackcurrant compote. The contrast of the sharp, deep purple fruit against the sweet vanilla cream is nothing short of spectacular.
INGREDIENTS
• 200 grams digestive biscuits
• 50 grams unsalted butter, melted
• 1 tablespoons tbsp light brown sugar for base
• 600 grams full-fat cream cheese, at room temperature
• 150 grams caster sugar
• 3 large eggs
• 1 egg yolk
• 200 milliliters full-fat soured cream
• 1.5 teaspoons vanilla bean paste
• 1 lemon, zested
• 2 tablespoons tbsp plain flour
• 300 grams fresh blackcurrants, stalks removed
• 60 grams caster sugar for compote
• 2 tablespoons tbsp water
STEPS
1. Prep: Preheat oven to 160°C (140°C fan). Grease and line the base and sides of a 23cm springform tin. Wrap the outside of the tin tightly in two layers of foil (for the water bath).
2. Make the base: Blitz 200 grams digestive biscuits into fine crumbs. Mix with 50 grams unsalted butter, melted and 1 tablespoons tbsp light brown sugar for base. Press firmly into the base of the tin. Refrigerate for 20 minutes.
3. Make the blackcurrant compote: Gently simmer 300 grams fresh blackcurrants, stalks removed, 60 grams caster sugar for compote, and 2 tablespoons tbsp water in a small saucepan for 4–5 minutes until the berries have burst and you have a thick, jammy compote. Leave to cool completely.
4. Make the filling: Beat 600 grams full-fat cream cheese, at room temperature and 150 grams caster sugar together until smooth. Add 3 large eggs and 1 egg yolk one at a time, mixing on low speed. Stir in 200 milliliters full-fat soured cream, 1.5 teaspoons vanilla bean paste, the zest from 1 lemon, zested, and 2 tablespoons tbsp plain flour. Mix until just combined — do not overbeat.
5. Swirl the compote: Pour the filling over the chilled base. Drop spoonfuls of the cooled compote over the surface. Use a skewer or the tip of a knife to swirl the compote through the filling in long, lazy strokes.
6. Bake in a water bath: Place the foil-wrapped tin in a deep roasting tray. Pour boiling water into the tray until it comes halfway up the sides of the tin. Bake for 55–65 minutes until the edges are set but the centre still has a gentle wobble.
7. Cool slowly in the oven: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour. This prevents cracking.
8. Chill and serve: Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight before releasing from the tin and serving.
NOTES
Soured cream is the twist in the filling here — it makes the cheesecake slightly tangier and lighter than a double cream version, which beautifully echoes the tartness of the blackcurrant swirl. The water bath step is worth doing; it keeps the top crack-free. Don’t open the oven door during baking. This cheesecake is best made the day before you want to serve it — overnight chilling gives it the perfect dense, creamy texture.