Lime & blackcurrant swirl cheesecake - Recipe

Ingredients

150g blackcurrants
275g caster sugar
175g hobnob biscuits
60g unsalted butter, melted
zest of 1 lime
juice of 2 limes
600g cream cheese, softened
175ml soured cream
2 whole eggs, 1 extra egg yolk

You will also need: 
A 20cm non-stick springform tin, base lined with baking parchment

Method

1. Preheat the oven to 150C, fan 140C, gas 1.

2. Place the blackcurrants, 75g sugar and 1 tablespoon of water in a small saucepan and heat gently for 4-5 minutes, stirring occasionally, until the fruit is soft but retains it's shape, and is sitting in a pool of syrup.

3. Transfer half the blackcurrants to a sieve with most of the juice, and press through a sieve into a bowl, discarding the solids in the sieve.

4. Set aside both the pan of remaining blackcurrants and bowl of puree and leave to cool until needed.

5. Place the biscuits in a food processor and pulse until crushed. Add the butter and process again until combined.

6. Press the crumb mixture over the base and refrigerate until needed.

7. To make the filling, beat the cream cheese gently until smooth, then slowly add the sour cream, remaining 200g sugar, eggs, lime juice and zest. The mixture should now be smooth and thick. 

8. Scatter the blackcurrants evenly from the pan over the crumb base and pour the cream cheese filling on top. Add drops of the blackcurrant puree and swirl lightly with a knife to achieve a marbled effect.
 
9. Bake for 1 hour until firm to the touch. Leave to cool at room temperature and refrigerate until ready to serve with any remaining blackcurrant coulis.

Chef's tips

British Blackcurrants are in season from the end of June until the end of August. However, they can be bought frozen and in juice form all year round.

Credit

www.blackcurrantfoundation.co.uk