Black Currant Creamy Cheesecake (Print View)

Velvety creamy cheesecake accented by a tart black currant swirl, ideal for elegant occasions.

# Components:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Black Currant Compote

05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Cheesecake Filling

09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt

# Directions:

01 - Preheat oven to 320°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries release juices and soften, approximately 5 minutes. Stir in cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and cool completely.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined. Do not overmix.
05 - Pour cheesecake filling over cooled crust. Spoon cooled black currant compote in small dollops over surface. Using a skewer or thin knife, gently swirl compote into batter to create marbled effect.
06 - Place pan in a larger roasting tin and fill tin with hot water to reach halfway up the sides of springform pan. Bake for 50-60 minutes until edges are set but center still jiggles slightly.
07 - Turn off oven and crack door open. Let cheesecake cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.

# Expert Advice:

01 -
  • The tart black currant swirl cuts through the richness in a way that makes you forget you're eating something indulgent.
  • It looks fancy enough for a dinner party but the technique is forgiving enough that even a first-timer won't panic.
  • One slice somehow feels both elegant and comforting at the same time.
02 -
  • Overmixing the filling after you add the eggs is the fastest way to end up with cracks on top; mix gently and stop as soon as everything is combined.
  • A water bath is not optional—it's the difference between a creamy, smooth cheesecake and one that's dry or curdled.
  • The center jiggling slightly when it comes out is correct; it will set as it cools and chill time is when the magic really happens.
03 -
  • A long knife dipped in hot water and wiped clean between cuts gives you clean slices instead of dragged, messy ones—this small detail makes the presentation look professional.
  • If you're worried about cracks, run a thin knife around the edges of the pan while it's still warm to help it separate evenly as it cools.
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