Redcurrant ripple baked cheesecake

6
1 hour 10 minutes

Ingredients

  • 200g of digestive biscuits
  • 75g of butter
  • 500g of mascarpone
  • 4 eggs, free range, lightly beaten
  • 150g of caster sugar, plus an extra tbsp for the redcurrants
  • 1 tsp vanilla extract
  • 200g of redcurrants, plus extra to decorate
  • icing sugar, a little

Method

1
Preheat the oven to 180°C/gas mark 4
2
Thoroughly butter the base and sides of a 24cm spring form cake tin
3
Melt the butter in a pan. Meanwhile, whizz the biscuits in a food processor until they become fine crumbs
4
Stir the biscuit crumbs into the butter, pour into the prepared tin and press down firmly with your fingers. Chill for about 30 minutes in the fridge
5
Place the redcurrants into a small pan with 1 tbsp sugar and 1 tbsp water. Heat gently until the redcurrants soften and release their juice
6
Whisk together the eggs, mascarpone cheese, sugar and vanilla extract
7
Pour the cheese mixture onto the biscuit base then drizzle the redcurrant syrup over the top and swirl it around with a cocktail stick
8
Bake in the preheated oven for 40 - 50 mins until it’s just a bit wobbly when you shake it from side to side (if it browns too much place a piece of baking parchment over the top for the last 15 minutes or so)
9
Remove from the oven and allow to cool in the tin
10
Serve with a sprinkling of sieved icing sugar, a handful of sharp redcurrants and a glass of ice cold elderflower fizz. You can serve it at room temperature or cold from the fridge