Black Currant Creamy Cheesecake (Printable)

Velvety cheesecake enriched with tangy black currant compote offering a balance of sweet and tart flavors.

# What You'll Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Black Currant Compote

05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Cheesecake Filling

09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt

# How to Make It:

01 - Preheat oven to 320°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat for 5 minutes until berries soften and release juices. Stir in cornstarch slurry and simmer 1-2 minutes until thickened. Remove from heat and cool completely.
04 - In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined, being careful not to overmix.
05 - Pour cheesecake filling over cooled crust. Spoon cooled black currant compote in small dollops over the surface. Use a skewer or thin knife to gently swirl compote into batter, creating a marbled effect.
06 - Place springform pan in a larger roasting tin. Fill roasting tin with hot water to reach halfway up the sides of the springform pan. Bake for 50-60 minutes until edges are set but center jiggles slightly.
07 - Turn off oven and crack door open. Allow cheesecake to cool inside for 1 hour. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing.

# Expert Tips:

01 -
  • The contrast is addictive: creamy cheesecake meets sharp, jammy black currants in every bite.
  • It looks restaurant-worthy: those swirls make you look like you've been baking since dawn, not just since lunch.
  • You can make it ahead: it actually tastes better the next day, which means less stress on the day you're serving it.
02 -
  • Room temperature ingredients are non-negotiable: I learned this the hard way when a dense, grainy cheesecake emerged from my oven because I skipped this step in a hurry.
  • The water bath is not optional: it's what transforms a regular dessert into that restaurant-quality creamy dream you're after.
  • Gradual cooling prevents cracking: resisting the urge to open the oven door early or remove the cheesecake too quickly is the difference between perfection and disappointment.
03 -
  • Use a hot water bath every single time: this is the non-negotiable difference between a cheesecake that cracks and one that doesn't.
  • Let room-temperature ingredients sit out for 30 minutes before starting: this single step changes your success rate dramatically.
  • Save the prettiest compote for drizzling on top before serving: it looks stunning and tastes fresh against the cool, creamy filling.
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