Blackcurrant Cheesecake

​

This is a scrumptious and quick cheesecake that you can whip up at lunchtime for a lovely afternoon tea treat. The ginger biscuit base is a delectable pairing for the smooth and glamorous berries.

​

INGREDIENTS

​

• 50g Unsalted Butter

• 150g ginger biscuits, crushed finely 

• 400g soft cheese 

• 3 medium eggs, separated 

• 100g castor sugar 

• 1tsp vanilla essence 

• 40g plain flour

• 2 Cups Blackcurrant Frugurt Yogurt 

• Handful of fresh blackcurrants washed and sliced.

​

​

​

METHOD

• Preheat the oven to 170C/325F/gas mark 

• Grease a 22cm (9") springform or loose-based cake tin. 

• Melt the butter and mix in the crushed biscuits, then press the mixture into the base of the cake tin. Put it to one side for a moment. 

• Beat the soft cheese, egg yolks, sugar and vanilla essence until well blended, then fold in the flour and yogurt. 

• Fold in the handful of sliced blackcurrants into the mixture. 

• Whisk the egg whites until they're stiff and fold into the mixture. 

• Pour it all into the tin, level the top and bake in the oven for 1 hour to 80 minutes until the cheesecake feels firm. 

• Turn off the heat and let the cheesecake cool in the oven with the door open for 1 hour. 

• Slice it up and enjoy! Decorate with blackcurrants. Glaze them for that extra zing !