A no-bake cheesecake balances rich cream cheese with a sharp blackcurrant topping. The fruit is cooked separately and cooled before spooning over the filling, so the layers stay distinct.
Ingredients
- 200g, crushed Digestive biscuits
- 90g, melted Unsalted butter
- 400g, at room temperature Full-fat cream cheese
- 90g, sifted Icing sugar
- 1 tsp, finely grated Lemon zest
- 200ml, cold Double cream
- 200g, stalks removed Blackcurrants
- 40g Caster sugar
- 1 tbsp Water
Method
- Line the base of a 20cm springform tin with baking paper. Mix the crushed biscuits with melted butter, press firmly into the base and chill while preparing the filling.
- Put the blackcurrants, caster sugar and water in a small saucepan. Bring to a gentle simmer and cook for 5–8 minutes, stirring, until the berries burst and the juices become syrupy. Transfer to a shallow bowl and cool completely, then refrigerate.
- Beat the cream cheese, icing sugar and lemon zest until smooth. In a separate chilled bowl, whip the double cream to soft peaks, then fold it into the cream cheese mixture in two additions.
- Spoon the filling over the biscuit base and smooth the top. Cover the tin and chill for at least 6 hours, preferably overnight, until firm enough to slice.
- Run a thin warm knife around the edge and release the tin. Spoon the cold blackcurrant topping over the cheesecake just before serving, or serve it alongside.
Allotment tip
Use full-fat cream cheese and keep the cream cold; low-fat products can make the filling too soft. Make the topping in advance but do not spread it on until it is completely cold.
Ingredient swaps
Use redcurrants or a mix of blackcurrants and raspberries for the topping. A dairy-free cream-cheese and whipping-cream alternative may behave differently, so use products intended for whipping and expect a softer set.
Allergens: Milk (dairy) in cream cheese, butter and cream; wheat (gluten) in standard digestive biscuits. Some biscuits contain soya.
Storing leftovers
Keep covered and refrigerated. Because this is a chilled dairy dessert, serve promptly, return leftovers to the fridge within two hours and eat within 48 hours.