Mini blackcurrant cheesecakes with a ginger coconut crust
This blackcurrant cheesecake recipe is the perfect dessert for using up a glut of these delicious summer berries. The cheesecakes have a delicious ginger snap and coconut crust, adding wonderful texture and flavour.
Ingredients
Blackcurrant topping
- 300g of blackcurrants , fresh, washed
- 2 tbsp of cassis, or water
- 1 tsp cornflour, mixed to a paste with a little cold water
- 25g of caster sugar
Ginger and coconut crust
- 25g of butter , melted
- 113g of ginger snaps, finely crushed
- 1 tbsp of desiccated coconut , heaped
Cheesecake base
- 135g of cream cheese
- 70g of caster sugar
- 2 eggs
- 15g of plain flour
- 50ml of Greek yoghurt
- 1/2 unwaxed lemon , juiced and zested
Method
1
To make the topping (which can be made ahead of time), divide the blackcurrants in half. Place each batch in separate small saucepans and add 1 tablespoon of creme de cassis (or water) to each small saucepan
2
Bring to a gentle simmer and when the first berries start to show signs of collapse, remove the first saucepan from the heat and set aside. Continue to simmer the other one until all of the berries start breaking up and can easily be mashed with a fork
3
Place a sieve over a bowl and pass the second saucepan of cooked berries through the sieve, pressing down on the pulp with a spoon to extract all of the juice. Return the resulting juice to the saucepan and stir in the sugar
4
Mix the cornflour with a little water, stir the paste into the fruit purée and stir to mix. Simmer gently until the sauce starts to thicken a little, then stir in the reserved whole cooked berries. Chill until needed
5
To make the base, crush the gingersnaps as finely as possible (I use a food processor but you can also place them in a plastic bag and bash with a rolling pin). Mix the crushed biscuits with the melted butter and coconut
6
Grease the sides (but not the bottom) of four loose-bottomed mini flan tins (mine are about 8cm in diameter). Divide the ginger snap mix evenly among the flan tins and press down firmly with your fingers. Refrigerate for at least half an hour
7
Preheat the oven to 170°C/gas mark 3.5
8
In a clean bowl, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing after each addition. Add the flour and mix thoroughly to avoid lumps; and finally stir in the lemon juice, lemon zest and yoghurt
9
Pour the mixture over the prepared biscuit base in the flan tins, dividing it evenly between each tin. Bake for 45-50 minutes until puffed up and beginning to brown, then turn off the oven and allow to the cheesecakes to cool in the oven for at least 1 hour. Leave to cool on a baking rack until completely set
10
When completely cooled, carefully unmould each mini cheesecake and plate. Top with the prepared blackcurrant mix and serve
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Mini blackcurrant cheesecakes with a ginger coconut crust
