It is the season for blackcurrants – pick them before the birds enjoy the feast and make this lovely cheesecake recipe, straight from Betty’s kitchen!
For the Base;
100g melted butter
225g Digestive biscuits
For the Filling;
800g light Philadelphia cheese
400g Mascarpone cheese
4 large free range eggs, beaten
150g caster sugar
1 tsp. vanilla extract
2 tbsps. lemon curd
Reduce the biscuits to fine crumbs and soak in the butter. Pat this mixture into a 23cm spring form cake tin and place in the fridge to chill.
Mix all of the above together to a smooth cream and pour onto the biscuit base. Cook on the second shelf of your Aga, with the cold shelf above for about 45 minutes – keep checking – it will be slightly sloppy in the middle, but will firm up when cooled in the fridge
Top with 300g blackcurrants cooked with 200g caster sugar. Make up to 1pint with water and dissolve 1 sachet of gelatine into the pint of mixture. Stir until dissolved, and cool. Pour over the cheesecake and leave to firm up in the fridge.