This baked blackcurrant cheesecake recipe features smooth and creamy vanilla cheesecake filling rippled with tangy blackcurrant compote. This marbled cheesecake is pretty to look at and extremely tasty.
This blackcurrant cheesecake is a blend of lusciously soft and creamy vanilla cheesecake filling rippled with fresh and tangy blackcurrant compote. The partnership is magical.
This marbled cheesecake, on a classic biscuit crumb base, creates an eye-catching blackcurrant dessert that is easy to assemble and needs no further decoration. Serve it with a drizzle of single cream.
If you like the sound of blackcurrant and vanilla together then you might well take pleasure in my rendition of blackcurrant cordial as there’s an option to add in some sweet, fragrant vanilla here too. You can then use your cordial to make a delicious blackcurrant mojito cocktail. Blackcurrant season just keeps getting better and better.
Why you’ll love this baked blackcurrant cheesecake
- Appearance – the blackcurrant compote is used to make this a marbled cheesecake so it’s very easy on the eye.
- Taste – bold and tangy blackcurrant compote is the ideal contrast to the sweet and creamy vanilla cheesecake filling.
- Texture – this is a water bath baked cheesecake so it is soft as velvet with a deliciously creamy mouthfeel. Bliss.
- Easy – as long as you follow my instructions for baking cheesecake in a water bath this is a straightforward recipe to make.
Ingredients
Let’s take a look at the key ingredients in this blackcurrant cheesecake recipe in more detail:
Blackcurrants: you can use either fresh or frozen blackcurrants. There’s no need to defrost frozen blackcurrants.
Cream cheese: use full-fat Philadelphia cream cheese. It’s by far the best option when making any cheesecake. I do not particularly recommend using own-brand labels and I solemnly warn you against using low-fat cream cheese. You’ll have an expensive waste of ingredients on your hands if you do so.
Eggs and egg yolks: my recipe for baked blackcurrant cheesecake contains 2 whole eggs and 2 additional egg yolks. Whole eggs act as a thickening agent and egg yolks help to create a wonderfully smooth texture. They are all vital to the success of this recipe.
Flour: a little plain flour is incorporated into the cheesecake batter. This helps bind the ingredients together and reduces the risk of the baked blackcurrant cheesecake cracking.
Vanilla bean paste: I opted for vanilla bean paste because, visually, the speckles add to the final presentation of this blackcurrant dessert. However, feel free to use vanilla extract if that’s what you have to hand.
How to make blackcurrant cheesecake
Full instructions and measurements are given in the printable recipe card at the end of this post.
This is an easy recipe for baked blackcurrant cheesecake that can be broken down into 4 separate stages:
- Prepare the biscuit base.
- Making the blackcurrant compote.
- Mixing the cheesecake batter.
- Assembling and baking the cheesecake.
The details for each stage are given below and I’ve also included a dedicated section on how to bake a cheesecake in a water bath.
Prepare the biscuit base
Before starting this recipe for baked blackcurrant cheesecake, prepare the baking tin for the water bath (details are given in the next section).
- Crush the biscuits until they look like breadcrumbs (either in a food processor or using a rolling pin) and melt the butter.
- Stir the butter into the biscuit crumbs and press the mixture into the base of the prepared baking tin.
- Bake for 15 minutes then set aside.
Make the blackcurrant compote
- Put the blackcurrants into a medium-sized pan with the sugar, lemon juice and cornflour.
- Place over moderate heat and cook, stirring constantly with a wooden spoon. The sugar will melt and the fruit will give off liquid. Eventually, everything will thicken and the sauce will look dark (3-5 minutes depending on whether fresh or frozen fruit is being used).
- Take off the heat and set aside.
Make the cheesecake batter
- Put the cream cheese into a bowl with the sugar and flour (sieved) and use a handheld balloon whisk to mix everything up until combined and smooth.
- Add in the eggs, egg yolks, lemon juice and vanilla bean paste and beat until combined.
Assemble & bake the cheesecake
- Pour just under half of the cheesecake batter over the biscuit base and spoon half of the blackcurrant compote over the top.
- Spoon the rest of the batter over the top and place the rest of the compote onto this.
- Use a small skewer or cocktail stick to drag the compote around, creating a marbled effect.
- Cook the cheesecake in a water bath (see full details in the next section) for 25 minutes. Check to see if it is cooked and if not cook for a further 5 minutes before testing again.
- Once it is cooked do not take the cheesecake out of the oven immediately. Turn off the oven, leave the door ajar and let the cheesecake cool in it for 1 hour. Next, remove the tin from the water bath, run a knife around the edge of the cheesecake to loosen it from the tin (but do not remove the tin). Return it to the oven to cool fully then cover and chill in the fridge for 6 hours. Unmold from the tin before serving.
How to bake a cheesecake in a water bath
Baking cheesecake in a water bath is the best way to produce a soft and creamy cheesecake that is perfectly cooked throughout. It also reduces the chance of the cheesecake cracking. However, there are some important rules to follow:
- Grease the base and sides of a spring-form baking tin, but line only the base with baking parchment. Do not line the sides.
- Use extra-wide foil (45cm wide) to wrap around the baking tin and use a double layer. Do not use standard-width foil as it is not wide enough and can lead to water getting into contact with the tin, causing a soggy bottom.
- Stand the baking tin in a deep-sided ovenproof pot or tin to allow enough water to be poured around it.
- When ready to bake the cheesecake pour freshly boiled water into the pot/ tin and ensure it comes around halfway up the baking tin containing the cheesecake.
- Bake until the centre of the cheesecake is wobbly in the centre but not firm. (Tap the side of the baking tin and if the middle 2-3inches of the cheesecake looks wobbly, rather than runny, then the cheesecake is done.) It will firm up as it cools.
- Prop the oven door slightly ajar and leave the cheesecake to cool for 1 hour.
- Carefully remove the cheesecake from the water bath and run a sharp knife around the end of the tin to loosen the cheesecake from it but do not remove the cheesecake from the baking tin. Instead, return it to the oven to finish cooling down.
- When it is completely cold cover the baking tin tightly with food wrap and transfer it to the fridge for at least 6 hours.
- Remove from the baking tin before serving.
Expert tips
- Use the right baking tin. This blackcurrant cheesecake recipe has been designed specifically for an 8-inch (20cm) circular springform cake tin with a depth of around 7cm.
- It is vital to wrap the baking tin in foil otherwise water will seep into the baking tin and turn the cheesecake base soggy.
- Use extra-wide foil (45cm rather than 30cm) to wrap around the baking tin. Standard 30cm wide foil is not sufficient as it’s highly likely that water will seep through to the baking tin and turn the base of the cheesecake soggy (this has happened to me).
- Do not overbeat the cheesecake. If too much air is incorporated into the batter this can increase the chance of the cheesecake cracking.
- Cook the cheesecake in a water bath for the best texture.
- Do not overbake your cheesecake as it will be more prone to cracking and will be drier in texture.
- Allow the cheesecake to cool completely before transferring it to the fridge for at least 6 hours to ensure it has fully set before serving it.
Frequently asked questions
It’s easy to loosen the compote if it looks too stiff – simply add a little water (a teaspoon at a time) and stir it in until a slightly looser consistency has been reached.
Yes, this blackcurrant cheesecake can be baked without a water bath but the texture will not be quite so velvety soft. It may also be more prone to cracking.
Yes, this baked blackcurrant cheesecake can be frozen for up to 2 months. Defrost overnight in the fridge before consuming. There is minimal impact on the texture of this dessert after it has been frozen.
Yes, you can easily turn this into a recipe for gluten-free baked blackcurrant cheesecake. Simply swap the digestive biscuits for a gluten-free alternative and switch to cornflour in place of plain flour in the filling. Always check the packaging of products to ensure that they are guaranteed to be gluten-free with no risk of cross-contamination during production.
Unfortunately, a cracked cheesecake cannot be fixed as such, but the cracks can be disguised. In this instance, there are a few options:
1. Make a little more blackcurrant compote and use it to fill the cracks.
2. Pipe rosettes of whipped cream around the edge of the cheesecake and spoon a little extra blackcurrant compote into the centre – just enough to hide the damage.
3. Simply embrace the rustic look and serve it just as it is without shame. Baked cheesecakes sometimes do crack despite your best efforts.
Variations
- Top with the blackcurrant compote: if you’re really worried about the cheesecake potentially cracking just leave the compote out, bake the vanilla cheesecake and then top it with the compote. Any cracks will be hidden beneath the dark blackcurrant topping.
- Ginger and blackcurrant cheesecake: use gingernut biscuits in place of the digestives.
- No bake white chocolate and blackcurrant cheesecake: make the no bake cheesecake filling from my Raffaello cheesecake recipe and top it with the blackcurrant compote.
More blackcurrant recipes
Having you made this recipe for baked blackcurrant cheesecake? If so, I’d really appreciate your comments and/ or rating to let me know how you got along with it.
Blackcurrant Cheesecake
Equipment
- 1 8-inch (20cm) spring form circular cake tin with a depth of at least 2½-inches (7cm)
Ingredients
Biscuit Base
- 200 g Digestive biscuits (or graham crackers)
- 100 g Butter
Blackcurrant Compote
- 150 g Blackcurrants fresh or frozen
- 75 g Caster sugar
- 2½ teaspoons Cornflour
- 1½ teaspoons Lemon juice
Cheesecake Filling
- 400 g Full fat Philadelphia cream cheese do not use low-fat
- 120 g Caster sugar
- 30 g Plain flour or cornflour
- 2 Eggs large, free-range
- 2 Egg yolks large, free-range
- 1 tablespoon Lemon juice
- 1 tablespoon Vanilla bean paste or vanilla extract
Instructions
Prepare the baking tin
- Preheat the oven to 170C/ 325F/ GM3.
- Grease the base and sides of the baking tin with cake release spray.
- Line the base (but not the sides of the tin) with baking parchment.
- Wrap the outside of the tin in a sheet of extra-wide (45cm) kitchen foil. Neatly fold the edge of the foil over so that it does not exceed the top of the pan. Repeat with a second layer of foil.
Make the biscuit base
- Crush the biscuits until they look like breadcrumbs. Do this either in a food processor or put the biscuits into a foodbag and crush them using a rolling pin.
- Melt the butter either on the hob or in the microwave and stir it into the biscuit crumbs.
- Tip the biscuit crumbs into the base of the prepared baking tin, level and press down lightly using the back of a spoon. Bake it for 15 minutes then set it aside.
Prepare the blackcurrant compote
- Put the blackcurrants into a medium-sized pan with the sugar, lemon juice and cornflour.
- Place the pan over moderate heat and cook, stirring constantly with a wooden spoon. The sugar will melt and the fruit will give off liquid. Eventually, everything will thicken and the sauce will look dark (this will take 3-5 minutes depending on whether fresh or frozen fruit is being used).
- Take the pan off the heat and set aside.
- Now fill a kettle with water and set it to boil.
Make the cheesecake filling
- Put the cream cheese into a bowl with the sugar. Sieve the flour into the bowl and use a handheld balloon whisk to mix everything up until combined and smooth.
- Add in the eggs, egg yolks, lemon juice and vanilla bean paste and beat until just combined (do not overmix).
Assemble the cheesecake
- Pour just under half of the cheesecake batter over the biscuit base and use a teaspoon to dot half of the blackcurrant compote over the top.
- Spoon the rest of the batter over the top and dot the rest of the compote onto this.
- Use a small skewer or cocktail stick to drag the compote around, creating a marbled effect.
Baking and cooling the cheesecake
- Stand the baking tin in an ovenproof pot or tin deep enough to allow water to come up to the halfway mark on the baking tin when poured into the pot/tin.
- Transfer to a low shelf in the oven and pour enough of the freshly boiled water into the ovenproof pot/ tin to come halfway up the baking tin containing the cheesecake.
- Bake for 25 minutes then tap the side of the baking tin to check if it cooked. The middle 2-3 inches should be wobbly (not runny and not firm). If it is, then the cheesecake is sufficiently cooked. It will firm up as it cools.
- If the centre still looks too loose cook for a further 5 minutes and test again.
- Once cooked, turn the oven off but do not remove the cheesecake. Prop the oven door slightly ajar and leave the cheesecake to cool for 1 hour.
- Carefully remove the cheesecake from the water bath and run a sharp knife around the end of the tin to loosen the cheesecake from it but do not remove the cheesecake from the baking tin. Instead, return it to the oven to finish cooling down (not in the water bath).
- When it is completely cold remove the tin foil, cover the baking tin tightly with food wrap and transfer it to the fridge for at least 6 hours.
- Remove the cheesecake from the baking tin before serving.
Notes
- Use the right baking tin. This should be and 8-inch (20cm) circular springform cake tin with a depth of around 7cm.
- Do not forget to wrap the baking tin in foil. Use extra-wide foil (45cm rather than the standard 30cm) to wrap around the baking tin. If using 30cm wide foil there is a chance that water will seep through to the baking tin and turn the base of the cheesecake soggy.
- Do not overbeat the cheesecake. If too much air is incorporated into the batter this can increase the chance of the cheesecake cracking.
- Cook the cheesecake in a water bath for the best texture.
- Do not overbake your cheesecake as it will be more prone to cracking and will be drier in texture.
- Allow the cheesecake to cool completely before transferring it to the fridge for at least 6 hours to ensure it has fully set before serving it.
- This baked blackcurrant cheesecake can be frozen for up to 2 months. Defrost overnight in the fridge before consuming. There is minimal impact on the texture of this dessert after it has been frozen.
- Make a little more blackcurrant compote and use it to fill the cracks.
- Pipe whipped cream on the top and drizzle with a little extra blackcurrant compote.
- Simply embrace the rustic look and serve it just as it is with no apology – it will still taste phenomenal.
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