Redcurrant ripple baked cheesecake

Ingredients

Store Cupboard

  • 200g of digestive biscuits
  • 4 eggs, free range, lightly beaten
  • 150g of caster sugar, plus an extra tbsp for the redcurrants
  • 1 tsp vanilla extract
  • icing sugar, a little

Dairy

  • 75g of butter

Cheese

  • 500g of mascarpone

Fruit & Vegetables

  • 200g of redcurrants, plus extra to decorate