Lime & Blackcurrant Swirl Cheesecake
Serves: 10
Ready in: 60 mins +
Ingredients:
150g blackcurrants275g caster sugar
175g Hobnobs or similar biscuits
60g unsalted butter, melted
zest of 1 lime
juice of 2 limes
600g vegetarian cream cheese, softened
175ml soured cream
2 whole free-range eggs, plus 1 yolk
[hd]You will also need[/hd]
a 20cm non-stick springform tin, base lined
with baking parchment
method:
- Preheat the oven to 150C/300F/Gas 1. Gently heat the blackcurrants, 75g sugar and 1 tbsp water in a small pan for 4-5 minutes, stirring the blackcurrant mixture occasionally.
- Press half the blackcurrants through a sieve into a bowl, along with most of the juice, discarding the solids. Set aside both the remaining whole blackcurrants and the bowl of purée.
- Pulse the biscuits in a food processor, add the butter and pulse until combined. Press into the base of the tin and refrigerate until needed.
- Beat the cream cheese until smooth, then slowly add the sour cream, remaining 200g sugar, eggs, lime juice and zest.
- Scatter the whole blackcurrants evenly over the crumb base and pour the cream cheese filling on top. Add drops of the purée and swirl lightly with a knife.
- Bake for 1 hour until firm to the touch. Leave to cool then chill until ready to serve.
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