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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.


  • 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.


  • 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 !

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