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Blackcurrant Cheesecake


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Rate this recipe 3.2/5 (214 Votes)


  • BASE:
  • 200g Digestive Biscuits or (150g Digestives & 50g Amaretti Biscuits)
  • 100g Melted Butter
  • TOPPING: (Mixed Together)
  • 300g Blackcurrants
  • 2 Tbsp Blackcurrant Conserve
  • 5 Tbsp Vanilla Sugar or Caster Sugar
  • 300g White Chocolate
  • 250g Mascarpone
  • 250g Cream Cheese
  • 300ml Double Cream


servings 8
Level of difficulty Easy
Preparation time 20mins
Cost Average budget


Step 1

Put the topping ingredients in to a pan and heat until syrupy. Leave to cool.

Step 2

Whizz biscuits to fine breadcrumbs and mix with the butter.
Put in to the tin, smooth out with the back of a spoon and put in the fridge to chill.

Step 3

Melt the chocolate over a pan of simmering water and leave to cool slightly.

Step 4

In a bowl, beat the mascarpone, double cream and cream cheese until smooth.
Whisk in chocolate until thick.

Step 5

Fold half the topping syrup in to the cream cheese mixture to make a ripple effect (but not turn it purple).
Spoon in to the tin and chill in the fridge for 3-4 hours until set. (Or overnight)

Step 6

Transfer to a cake stand and spoon over the remaining topping syrup allowing the juice to drizzle over the whole cheesecake.

Step 7



9 Inch/23cm Spring form cake tin (Lightly Buttered)

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