Redcurrant ripple baked cheesecake
by Chris Mosler
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Ingredients
Store Cupboard
200g of digestive biscuits
4 eggs, free range, lightly beaten
150g of caster sugar, plus an extra tbsp for the redcurrants
1 tsp vanilla extract
icing sugar, a little
Dairy
75g of butter
Cheese
500g of mascarpone
Fruit & Vegetables
200g of redcurrants, plus extra to decorate