- 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
Level of difficulty Easy
Preparation time 20mins
Cost Average budget
Put the topping ingredients in to a pan and heat until syrupy. Leave to cool.
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.
FOR THE FILLING:
Melt the chocolate over a pan of simmering water and leave to cool slightly.
In a bowl, beat the mascarpone, double cream and cream cheese until smooth.
Whisk in chocolate until thick.
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)
Transfer to a cake stand and spoon over the remaining topping syrup allowing the juice to drizzle over the whole cheesecake.
YOU WILL NEED:
9 Inch/23cm Spring form cake tin (Lightly Buttered)