Blackcurrant and clotted cream cheesecake
When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness.
On the occasions when my mum won the war she would turn the sharp little beads of blackness into sticky, purple, blackcurrant jam which usually ended up on my brothers breakfast. Being from Cornwall though, I’m now inclined to think that the jam should have been turned into this!
It’s such a gloriously rich and creamy cheesecake, every bit as luxurious as it sounds. The soft velvety texture of the clotted cream is the perfect partner to the sharp, fruity blackcurrant jam.
200g digestive biscuits
400g cream cheese
125g clotted cream
125g blackcurrant jam
Make the base by crushing up the biscuits and melting the butter. Combine the two to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each addition. Briefly beat in the clotted cream, so that it is just blended in. Ripple 75% of the jam through the mixture. Take the chilled base from the fridge and pour the cheesecake mixture onto it. Add the remaining jam in blobs and swirl them in. Finally level off the top by giving the tin a couple of sharp taps on your kitchen counter.
Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperature before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate.