Nigella Blackcurrant Cheesecake Recipe

This delicious Nigella Lawson blackcurrant cheesecake is a creamy, indulgent dessert that’s easy to make and perfect for any occasion. With a buttery biscuit base and a tangy fruit compote, this simple yet stunning treat is sure to impress. You can easily swap ingredients to suit your taste, making it a flexible favorite.

Ingredients Needed:

Biscuit Base:

• 200 g Digestive biscuits (or graham crackers)
• 100 g Butter, melted

Blackcurrant Compote:

• 150 g Blackcurrants, fresh or frozen
• 75 g Caster sugar
• 2½ tsp Cornflour
• 1½ tsp Lemon juice

Cheesecake Filling:

• 400 g Full-fat Philadelphia cream cheese (do not use low-fat)
• 120 g Caster sugar
• 30 g Plain flour (or cornflour for gluten-free)
• 2 large Eggs, free-range
• 2 large Egg yolks, free-range
• 1 tbsp Lemon juice
• 1 tbsp Vanilla bean paste (or vanilla extract)

How To Make Blackcurrant Cheesecake Recipe:

1. Prepare the baking tin: Preheat the oven to 170°C / 325°F / Gas Mark 3. Grease the base and sides of the baking tin with cake release spray, line the base with baking parchment, and wrap the outside in two layers of foil, folding it neatly below the rim.
2. Make the biscuit base: Crush 200 g / 7 oz biscuits into crumbs using a food processor or a rolling pin. Stir in 100 g / 7 tbsp melted butter, press into the prepared tin, and bake for 15 minutes. Set aside to cool.
3. Prepare the blackcurrant compote: Combine 150 g / 5.3 oz blackcurrants, 75 g / 6 tbsp sugar, 2½ tsp cornflour, and 1½ tsp lemon juice in a pan over medium heat. Stir constantly for 3-5 minutes until thickened, then remove from heat and let cool.
4. Make the cheesecake filling: In a bowl, whisk together 400 g / 14 oz cream cheese, 120 g / ½ cup sugar, and sifted 30 g / 2 tbsp flour until smooth. Add 2 large eggs, 2 yolks, 1 tbsp lemon juice, and 1 tbsp vanilla, mixing until just combined. Avoid overmixing.
5. Assemble the cheesecake: Pour half the cheesecake filling over the cooled base. Dot half the blackcurrant compote on top. Add the remaining filling, then the rest of the compote. Swirl gently with a skewer or toothpick to create a marbled effect.
6. Bake in a water bath: Place the tin in a deep ovenproof dish and pour boiling water into the dish until it reaches halfway up the tin. Bake for 25 minutes or until the center is slightly wobbly but set. Cool in the oven with the door ajar for 1 hour.
7. Chill the cheesecake: Remove the tin from the water bath, run a knife around the edges, and let the cheesecake cool completely. Cover tightly with cling film and refrigerate for at least 6 hours before serving.

Recipe Tips:

• Use Full-fat Cream Cheese: Always use full-fat cream cheese for a rich and smooth texture. Low-fat versions won’t work as well.
• Chill the Cheesecake Properly: Let your cheesecake chill for at least 6 hours to make sure it sets right. Overnight is even better!
• Don’t Overmix the Batter: Mix the ingredients just enough. Overmixing can cause cracks in the cheesecake.
• Look for a Wobbly Centre: The centre should be a bit wobbly when baking. It means the cheesecake is cooked and will firm up once cooled.
• Use a Water Bath: Baking in a water bath keeps the cheesecake moist, prevents cracks, and helps it cook evenly.

How To Store Leftovers?

• Refrigerate: Allow the cheesecake to cool to room temperature, then cover it well with plastic wrap or foil and refrigerate for up to 4 days.
• Freeze: Wrap the cheesecake tightly in plastic wrap and foil, or place it in an airtight container before freezing. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Nutrition Facts:

• Calories: 252 kcal
• Total Fat: 12g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 32g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 3g

Try More Nigella Lawson Recipes:

• Nigella Blackcurrant Ice Cream​ Recipe
• Nigella Rhubarb Cheesecake ​Recipe
• Nigella Lime And Ginger Cheesecake ​Recipe