Blackcurrant and Vanilla Cheesecakes

These blackcurrant and vanilla cheesecakes are rich, creamy and simple to make, with a buttery digestive biscuit base and a fruity swirl of Boddington’s Blackcurrant Conserve on top.

They work beautifully as mini cheesecakes for afternoon tea, parties, summer gatherings or dessert tables, but the same recipe can also be made as one larger cheesecake in a 20cm tin.

Serves: 12 mini cheesecakes in cupcake cases, or one 20cm tin. Chill overnight for the best texture and flavour.

Ingredients:

For the biscuit base:

• 150g digestive biscuits 
• 75g butter, melted 

For the cheesecake filling:

• 350g full-fat cream cheese
• 175ml double cream 
• 1 tsp valilla 
• 75g icing sugar 
• 1 x jar Boddington's Blackcurrant Conserve

Optional but highly recommended:

• 1 tsp powdered gelatine, bloomed in 2 tablespoons of water 

Gelatine note: Mix the powdered gelatine with water before you begin the recipe. Once the cheesecake bases are chilling in the fridge, heat the bloomed gelatine in the microwave for 10 seconds, or until liquid.

Equipment:

• 3 bowls: small, medium and large
• Spatula
• Scales
• Rolling pin
• Zip lock bag
• Electric whisk
• Teaspoons
• Tablespoon
• Cupcake tin and cases
• Toothpick or teaspoon
• Ice cream scoop, optional

Method 

The biscuit base:

1. If using gelatine, sprinkle 1 tsp gelatine over 2 tbsp cold water. Stir briefly and set aside to bloom.
2. Place the digestive biscuits in a bag or food processor and crush until they resemble fine crumbs.
3. Pour in the melted butter and mix until all the crumbs are evenly coated.
4. Divide the mixture evenly between 12 cupcake cases. Using the back of a spoon or the base of a flat measuring cup, press the crumbs down firmly to create an even base.
5. Place in the fridge to chill for at least 10 minutes.

The gelatine (if using):

• Once the bases are chilling, microwave the bloomed gelatine for 10 seconds, or until dissolved. Leave to cool slightly while you prepare the cheesecake filling.

The cheesecake filling:

1. In a large mixing bowl, whisk together the cream cheese, icing sugar and vanilla extract until smooth, creamy and free from lumps.
2. If using gelatine, stir the cooled, dissolved gelatine into the cream cheese mixture until fully incorporated.
3. In a separate medium bowl, whisk the double cream to soft-to-medium peaks.
4. Gently fold the whipped cream into the cream cheese mixture using a metal spoon. Take care not to overmix, as this can knock out the air and make the filling less light and fluffy.
5. Spoon the cheesecake mixture into the prepared cupcake cases, or use an ice cream scoop for even portions. Gently press the tops with the back of a spoon to create a smooth, level surface.
   

The Blackcurrant topping:

1. Place the Boddington’s Blackcurrant Conserve in a small bowl and stir well to loosen.
2. Spoon 1 tsp of conserve onto the top of each cheesecake. Using a cocktail stick, or the tip of a spoon, gently swirl the conserve through the cheesecake filling to create a marbled effect.

Chill until set, serve and enjoy!

 

Tips for the best mini cheesecakes:

For the neatest finish, press the biscuit base down firmly before chilling. This helps the base hold together once the cheesecakes are removed from the cases.

For a stronger marbled effect, gently swirl the Blackcurrant Conserve through the top of each cheesecake without fully mixing it in.

Frequently asked questions:

Can I make this as one large cheesecake?

Yes. This recipe can be made as 12 mini cheesecakes in cupcake cases, or as one larger cheesecake in a 20cm tin.

Do I need to use gelatine?

The gelatine is optional, but highly recommended for a firmer set, especially if you want the mini cheesecakes to hold their shape well.