Redcurrant cheesecake

    3 hours 12 min

    This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. A great way to use up the redcurrants in a way that is sure to satisfy those with a sweet tooth. Allow plenty of time for the cheesecake to set if you are making the day of your occasion and have a nice chilled Muscat on hand to pair with it.

    57 people made this

    Serves: 8 

    • 55g butter
    • 225g digestive biscuits, crushed
    • 500g cream cheese
    • 55g caster sugar
    • 250ml double cream, whipped
    • 450g fresh redcurrants
    • sprig fresh mint, to decorate

    Prep:10min  ›  Cook:2min  ›  Extra time:3hr setting  ›  Ready in:3hr12min 

    1. Grease a round 23cm springform tin.
    2. In a saucepan over a medium heat, melt the butter and add the crushed digestive biscuits. Remove from the heat and press the mixture into the prepared springform tin.
    3. In a bowl, mix together the cream cheese and the sugar till sugar has dissolved. Fold in the whipped cream. Add the fresh redcurrants and fold in gently.
    4. Spoon the cream cheese and redcurrant mixture onto the biscuit base. Chill in the fridge for at least 3 hours before serving. Decorate with a sprig of fresh mint.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Sweet with a sharpness because of redcurrants, everyone who had some enjoyed it  -  21 Jul 2013


    Spot on  -  06 Feb 2016