Tuesday, 8 January 2013

Blackcurrent and Rosemary Cheesecake

This lovely and most indulgent bake,an old-fashioned reminder of growing up, is a showstopping winner for all occasions. Being gummychews, I am not going to confine to the bores of detoxing around this time of year, and neither should you. Have your bake and eat it!

Blackcurrant and Rosemary Cheesecake

Serves: 4-6              Prep time: 30min              Bake: 1hr.15
  • 200g digestive biscuits
  • 85g butter
  • 1 tbsp chopped rosemary
  • 675g cream cheese
  • 225g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225g currants
  • 4 tbsp water
  • 1 tsp cornstarch

Preheat the oven to 150 degrees Celsius. Line an 8" cake tin (preferably springform). Place the biscuits in a food processor or in a plastic bag, and bang with a rolling pin until crumb-like. Melt the butter in a pan, add the crumbs and rosemary and stir until all crumbs are coated. Beat the cream cheese, sugar, eggs and vanilla together with an electric mixer.Spoon into the prepared in, ensuring that the surface is smooth.Bake for 1hr 15min. Keep checking that there are no cracks.

In the meantime stew the currants with 4tbsp water, until the juices run but the currants still maintain their shape. Add sugar to taste at this point if you so require.Add the cornstarch and stir to combine until no lumps are formed. Leave to cool. 

Remove the cheesecake from the oven, and place on a serving plate or stand. Spoon the currants over to cover the surface of the bake and allow to slowly run down the sides. 

A crowd-pleaser.

Love Gummy Chews

No comments:

Post a Comment