Yum Yum Yum. Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree. I served this in clear individual ramekins so you can see the layers of base and topping, it looks brilliant! New! Be the first to review this recipe. Grease the base and sides of a 20cm loose bottomed cake tin, tip the biscuit mixture into the prepared tin and press down with the back of spoon to compact into an even layer. Remove from the oven and allow to cool fully then chill in the fridge for 4 hours or overnight. 41.7 g Briefly fold half of the blackcurrant topping into the cream cheese mixture so it makes a ripple effect, but doesn't turn it purple. Description Base of digestive biscuits, cream cheese filling and blackcurrant coulis. The blackcurrants give it a wonderful flavour, I defrosted and used up berries I'd picked the previous year, frozen and forgotten about. The design brief was to make the food healthier, so I had to lower salt, fat and sugar content and raise fibre, however this still tastes great. Pour over the biscuit base and bake for 1 hour or until just set in the middle. Our products are made in a bakery that contains nuts (peanuts) so there may be trace Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake. Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency. Put the topping ingredients into a pan and heat gently until syrupy. https://www.jamieoliver.com/.../fruit-recipes/blackcurrant-ombr-cheesecake Spoon into the cake tin and chill in the fridge until set. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Whizz the biscuits in a food processor to make fine crumbs. Pour the double cream into a bowl and whisk until stiff but don’t let curdle. Baked and topped with a raspberry fruit topping. Take the pan off the heat and stir in the biscuit crumbs and the ground almonds. Baked Blackcurrant Cheesecake Preparation time 30 mins plus cooling and chilling Baking time 1 hour Serves 8 For the base: 250g digestive biscuits 80g butter, melted For the filling: 600g soft cream cheese 150g […] 1 hour to chill in the fridge (or) leave to chill overnight. For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. Purple reign. Member recipes are not tested in the GoodFood kitchen. Put a pan on low heat and melt the butter. Gently run a sharp knife around the top edge of the cheesecake, carefully release from the tin and transfer to a serving plate. Get up to 50% off a luxury towel set! Ingredients Digestive biscuits, butter, cream cheese, sugar, fresh cream, vegetarian gelatine, blackcurrant coulis. When cool, remove from the oven and place in the fridge and chill well. A shortbread biscuit crumb base, topped with a white chocolate flavoured full fat cream cheese cheesecake enriched with raspberries. The tartness of the blackcurrants marries perfectly with the sweetness of the cream cheese filling in this irresistible cheesecake. For the filling, blitz the cheeses, double cream, eggs, sugar and blackcurrants together in a food processor until the mixture is smooth and even. Preheat the oven to 180˚C/160˚C fan/gas mark 4. (It's hard to make cheesecake healthy!) Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down. Slice up the Kiwi and serve with kiwi and a few whole black currants. Chill in the fridge for 15 mins. 13 %, g wholemeal organic digestive biscuits (crushed). =), Total Carbohydrate In a mixing bowl, beat together the mascarpone, cream cheese, double cream until smooth. Spoon the topping evenly over the top of the cheesecake and serve. Chill in the fridge. Allergens Wheat, milk, soya. 5 Renshaw Christmas recipes to get you in the festive mood! Recipe by Pearly Toes. Whisk in the chocolate until thick. For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. Serves 8. on 5 Renshaw Christmas recipes to get you in the festive mood! The tartness of the blackcurrants marries perfectly with the sweetness of the cream cheese filling in this irresistible cheesecake. Preparation time 30 mins plus cooling and chilling Advice Suitable for vegetarians. Transfer the biscuit crumbs to a large bowl, pour in the melted butter and stir until fully combined. Leave to cool. For the base, crush the digestive biscuits to fine crumbs either using either a food processor or by placing the biscuits in a zip lock bag and crushing with a rolling pin. Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping. This blackcurrant cheesecake recipe is the perfect dessert for using up a glut of these delicious summer berries. Recipes / Cheesecake. Transfer to a clean bowl and allow to cool for 20 mins. This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. In a mixing bowl, beat together the mascarpone, cream cheese, double cream … A great dessert to serve in the summer months and for any special occasions. Black Currant Cheesecake. Baking time 1 hour The cheesecakes have a delicious ginger snap and coconut crust, adding wonderful texture and flavour. Foraging is not an activity that … 23cm (9in) spring-form cake tin, lightly buttered. Purple reign. Blackcurrant cheesecake. Recipes, articles, and photos of Blackcurrant cheesecake by robert carrier you will love. For the topping, place the blackcurrants and preserve in a small pan, heat gently for approx 5-8 mins stirring occasionally until the mixture turns to a syrupy consistency. Remove from the oven to cool. Bake in the pre-heated oven for about 60 minutes or until the cheesecake becomes puffy around the edges but is still very soft in the centre. Good Food Deal Choose one from Blackcurrant cheesecake by robert carrier recipes that you can cook easily and quickly. Choose the type of message you'd like to post. A digestive biscuit crumb base topped with a vanilla flavour cheesecake and topped with a blackcurrant fruit topping. This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly.