Black Currant Cheesecake (Print Version)

Velvety cheesecake combined with tangy black currant compote offers sweet and tart flavors.

# What You’ll Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Black Currant Compote

05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Cheesecake Filling

09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt

# How to Make It:

01 - Preheat oven to 320°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press mixture firmly into the prepared pan. Bake for 10 minutes, then remove and cool.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries soften and release juices, approximately 5 minutes. Stir in cornstarch slurry and simmer for 1-2 minutes until thickened. Cool completely.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined. Avoid overmixing.
05 - Pour cheesecake filling over cooled crust. Spoon cooled black currant compote in small dollops over the surface. Gently swirl compote into batter using a skewer or thin knife to create marbled effect.
06 - Place pan in a larger roasting tin. Fill roasting tin with hot water to reach halfway up the sides of springform pan. Bake for 50-60 minutes until edges are set but center jiggles slightly.
07 - Turn off oven and crack door open. Allow cheesecake to cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.

# Additional Tips::

01 -
  • The black currant compote cuts through the richness with a subtle tartness that keeps your palate interested instead of overwhelmed.
  • This cheesecake stays creamy and doesn't crack, which honestly feels like winning at the dessert lottery.
  • It looks restaurant-worthy but the technique is forgiving enough that your first attempt will probably impress people.
02 -
  • Room temperature ingredients are absolutely worth the extra fifteen minutes of waiting—they mix smoothly and create a texture that's actually velvety instead of grainy.
  • That jiggle in the center when it comes out of the oven is exactly what you want; it will set up perfectly during cooling and chilling, and overbaking leads to a drier, cracked cake.
  • The water bath isn't optional—it distributes heat evenly and prevents the edges from baking faster than the center, which is the main cause of cracks and a dense texture.
03 -
  • Let everything come to room temperature before mixing—it sounds tedious but it's the difference between smooth and grainy, between silky and separated.
  • If you see a crack forming on top after baking, don't panic; a little sour cream mixed with powdered sugar spread over the top once it's cooled can cover it beautifully, and nobody will know but you.
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