| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 688 | 48g | 27g | 56g |
| sugars | fibre | protein | salt |
| 45g | 1g | 11g | 0.6g |
Welcome to Blackcurrant Cheesecake Land
Rich, creamy, and bursting with vibrant flavor, there’s something incredibly irresistible about the Blackcurrant Cheesecake. Maybe it’s the delicious divide between the slightly tart blackcurrants and the sweet, smooth, cream cheese filling. Or perhaps, it’s the graham cracker crumb crust, providing a solid foundation and delightful crunch to the whole dish. Whatever it is, it makes this dessert one of my ultimate favorites.
Grounded in the tradition of baking from my childhood in New Jersey where my Italian grandparents passed down the secret of making the most indulgent treats, this recipe is for you if you are looking to create a dessert that promises satisfaction with every bite. Besides, it brings together the richness of cream cheese, the velvety texture of the sour cream, and the lusciously sweet-sour flavor of blackcurrants in a single, delightful serving.
The Joy of Making and Health Benefits
Making the Blackcurrant Cheesecake isn’t just about the end product — it’s also the pleasure that comes from baking. From stirring in the melted butter into the graham cracker crumbs to whipping the cream cheese until it’s just so. It’s like a dance, a rhythmic flow of mixing, stirring, and baking until you’re left with a dessert you’re excited to share.
While cheesecakes are known to be appealing to the palate, they are often overlooked as a source of nutrition. The fresh blackcurrants not only provide a burst of flavor but also a dose of vitamin C, essential for boosting immunity. In fact, blackcurrants have been suggested to have high antioxidant properties (source). They bring a balance to the rich cream cheese, eggs, and creams, that contribute essential proteins and fats.
Pairings and Similar Dishes
The beauty of this Blackcurrant Cheesecake lies not just in its ability to stand alone as a fabulous dessert but in its compatibility with a variety of dishes. It pairs wonderfully with a steaming cup of espresso, just as my nonna would serve it, or a chilled glass of dessert wine for a more sophisticated approach.
If you love this Blackcurrant Cheesecake, you’ll likely enjoy a tangy lemon cheesecake or a traditional New York-style cheesecake too. They share similar elements but offer distinctive flavor twists.
So dive into the delicious world of cheesecakes, starting with this Blackcurrant version. Whether you’re making it for a special occasion or an indulgent treat, this cheesecake won’t fail to impress.
What You’ll Need
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 pounds cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/3 cup heavy cream
- 2 cups fresh blackcurrants
- 1/2 cup water
- 3/4 cup granulated sugar (for blackcurrant topping)
- 2 tablespoons cornstarch (for blackcurrant topping)
Method
Step One
Start by making the crust for your cheesecake. Combine the graham cracker crumbs, melted butter, 2 tablespoons of granulated sugar, and salt in a bowl. Make sure all the ingredients are well mixed. Press this mixture into the bottom of a 9-inch springform pan to form the cheesecake crust.
Step Two
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Step Three
In a large bowl, beat the cream cheese until it is smooth and creamy. Gradually add 1 cup of granulated sugar, beating until well combined. Stir in the vanilla extract.
Step Four
Add the eggs to the cream cheese mixture, one at a time, ensuring each one is fully incorporated before adding the next. Mix in the sour cream and heavy cream until the mixture is smooth and well combined.
Step Five
Pour this cream cheese mixture over the crust in your springform pan. Place the pan in the preheated oven and bake for an hour, or until the center is set and the top appears dull.
Step Six
While the cheesecake is baking, prepare the blackcurrant topping. In a saucepan, combine the blackcurrants, water, 3/4 cup of granulated sugar, and cornstarch. Cook over medium heat until the mixture comes to a boil. Let it boil for a minute before removing it from the heat.
Step Seven
Once your cheesecake has finished baking, remove it from the oven but leave it in the springform pan. Let it cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool completely in the pan on a wire rack.
Step Eight
Once the cheesecake is completely cool, pour the blackcurrant topping over it. Spread the topping with a spatula to ensure an even layer.
Step Nine
Cover your cheesecake and refrigerate it overnight. This will allow it to set and the flavours to deepen. Slice and serve the next day, with the lush blackcurrant topping.
