Redcurrant ripple baked cheesecake
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Baked cheesecakes are a hugely versatile dessert. Chris explains how they’re a perfect comfort pudding for all seasons and shares her wonderful sunny recipe for this baked redcurrant cheesecake.
Ingredients
- 200g of digestive biscuits
- 75g of butter
- 500g of mascarpone
- 4 eggs , free range, lightly beaten
- 150g of caster sugar, plus an extra tbsp for the redcurrants
- 1 tsp vanilla extract
- 200g of redcurrants, plus extra to decorate
- icing sugar, a little
Method
1
Preheat the oven to 180°C/gas mark 4
2
Thoroughly butter the base and sides of a 24cm spring form cake tin
3
Melt the butter in a pan. Meanwhile, whizz the biscuits in a food processor until they become fine crumbs
4
Stir the biscuit crumbs into the butter, pour into the prepared tin and press down firmly with your fingers. Chill for about 30 minutes in the fridge
5
Place the redcurrants into a small pan with 1 tbsp sugar and 1 tbsp water. Heat gently until the redcurrants soften and release their juice
6
Whisk together the eggs, mascarpone cheese, sugar and vanilla extract
7
Pour the cheese mixture onto the biscuit base then drizzle the redcurrant syrup over the top and swirl it around with a cocktail stick
8
Bake in the preheated oven for 40 - 50 mins until it’s just a bit wobbly when you shake it from side to side (if it browns too much place a piece of baking parchment over the top for the last 15 minutes or so)
9
Remove from the oven and allow to cool in the tin
10
Serve with a sprinkling of sieved icing sugar, a handful of sharp redcurrants and a glass of ice cold elderflower fizz. You can serve it at room temperature or cold from the fridge
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Redcurrant ripple baked cheesecake
