Black Currant Cheesecake – a delicious recipe with butter, wholemeal organic digestive, ground almonds, double cream, philadelphia light cream cheese, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put a pan on low heat and melt the butter.
2
Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
3
Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
4
Put in fridge to cool.
5
Pour the double cream into a bowl and whisk until stiff but don't let curdle.
6
Stir in the cream cheese.
7
Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
8
Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
9
Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
10
Slice up the Kiwi and serve with kiwi and a few whole black currants.
11
Return to fridge until ready to serve.
12
Consume!
509
kcal
Calories
47
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 65 g unsalted butter, 130 g wholemeal organic digestive biscuits (crushed), 30 g ground almonds, 150 ml elmlea double cream (low fat), and more.
Yes, Black Currant Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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