Blackcurrant and rosemary cheesecake recipe
Home-grown blackcurrants are one of the treats of the allotmentand are often expensive to buy. Here, the delicate fragrance ofrosemary enhances this sweet, sharp, and creamy dessert.
Ingredients
- 85 g butter, plus extra for greasing
- 200 g digestive biscuits
- 1 tbsp chopped rosemary
- 675 g cream cheese
- 225 g caster sugar
- 2 eggs
- 1 tsp natural vanilla extract
- 3 oz butter, plus extra for greasing
- 7.1 oz digestive biscuits
- 1 tbsp chopped rosemary
- 23.8 oz cream cheese
- 7.9 oz caster sugar
- 2 eggs
- 1 tsp natural vanilla extract
- 3 oz butter, plus extra for greasing
- 7.1 oz digestive biscuits
- 1 tbsp chopped rosemary
- 23.8 oz cream cheese
- 7.9 oz caster sugar
- 2 eggs
- 1 tsp natural vanilla extract
- 225 g blackcurrants
- 1 cup caster sugar, to taste
- 1 tsp arrowroot
- 7.9 oz blackcurrants
- 1 cup caster sugar, to taste
- 1 tsp arrowroot
- 7.9 oz blackcurrants
- 1 cup caster sugar, to taste
- 1 tsp arrowroot
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 75 mins
- Serves: 8
Step-by-step
- Preheat the oven to 150°C (300°F/Gas 2). Grease a 20cm (8in) loose-bottomed cake tin. Put the biscuits in a plastic bag and crush with a rolling pin. Melt the butter in a pan, then add the biscuit crumbs and rosemary, and stir until well coated. Press the crumbs into the base of the tin.
- Beat the cheese with the sugar, eggs, and vanilla extract. Spoon into the prepared tin. Level the surface. Bake for up to 1- 1/4 hours, until set. Turn off the oven and leave until cold. Chill.
- Stew the blackcurrants in 4 tbsp water until the juices run, but the currants still hold their shape. Sweeten to taste. Blend the arrowroot with 1 tsp water and stir in. Cook, stirring, until thickened and clear. Leave to cool.
- Remove the cheesecake from the tin and place on a serving plate. Spoon the blackcurrant topping over so that the fruits trickle down the sides a little.
Recipe taken from Allotment Cookbook Through the Year, Caroline Bretherton, published by DK, £16.99, dk.com.
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