Blackcurrant and rosemary cheesecake recipe

Name: Blackcurrant and rosemary cheesecake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 85 g (3oz) butter, plus extra for greasing; 200 g (7.1oz) digestive biscuits; 1 tbsp chopped rosemary; 675 g (23.8oz) cream cheese; 225 g (7.9oz) caster sugar; 2 eggs; 1 tsp natural vanilla extract; 225 g (7.9oz) blackcurrants; 1 cup caster sugar, to taste; 1 tsp arrowroot

Servings: persons

1
Preheat the oven to 150C (300F/Gas 2).
2
Grease a 20cm (8in) loose-bottomed cake tin.
3
Put the biscuits in a plastic bag and crush with a rolling pin.
4
Melt the butter in a pan, then add the biscuit crumbs and rosemary, and stir until well coated.
5
Press the crumbs into the base of the tin.
6
Beat the cheese with the sugar, eggs, and vanilla extract.
7
Spoon into the prepared tin.
8
Level the surface.
9
Bake for up to 1- 1/4 hours, until set.
10
Turn off the oven and leave until cold.
11
Chill.
12
Stew the blackcurrants in 4 tbsp water until the juices run, but the currants still hold their shape.
13
Sweeten to taste.
14
Blend the arrowroot with 1 tsp water and stir in.
15
Cook, stirring, until thickened and clear.
16
Leave to cool.
17
Remove the cheesecake from the tin and place on a serving plate.
18
Spoon the blackcurrant topping over so that the fruits trickle down the sides a little.

1221

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 85 g (3oz) butter, plus extra for greasing, 200 g (7.1oz) digestive biscuits, 1 tbsp chopped rosemary, 675 g (23.8oz) cream cheese, and more.

Yes, Blackcurrant and rosemary cheesecake recipe 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.

That's it — enjoy your meal!