Mary Berry Blackcurrant Cheesecake Recipe

This Mary Berry Blackcurrant Cheesecake Recipe is inspired by the legendary British baker’s focus on simple yet elegant fruit desserts. It is a creamy and tart recipe, which calls for fresh blackcurrants and a buttery digestive biscuit base. It’s a classic, foolproof recipe, ready in about 4 hours 30 minutes.

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Mary Berry Blackcurrant Cheesecake Recipe Ingredients

• 175 g (6 oz) digestive biscuits
• 75 g (3 oz) butter
• 350 g (12 oz) fresh or frozen blackcurrants, stalks removed
• 75 g (3 oz) caster sugar
• 250 g (9 oz) full-fat cream cheese, at room temperature
• 150 ml (1/4 pint) double cream
• 1 teaspoon fresh lemon juice
• Extra blackcurrants for decoration

How To Make Mary Berry Blackcurrant Cheesecake

1. Prepare the biscuit base: Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a plastic bag and bashing them with a rolling pin or using a food processor. Melt the butter in a small saucepan over low heat, then stir in the biscuit crumbs until they are completely coated. Press the mixture firmly and evenly into the bottom of a 20 cm (8 inch) loose-bottomed cake tin. Place the tin in the refrigerator to chill while you prepare the filling.
2. Simmer the blackcurrants: Place the blackcurrants and caster sugar into a small saucepan with about 1 tablespoon of water. Heat gently, stirring occasionally, until the sugar has dissolved and the blackcurrants have softened and released their juices. This usually takes about 5 to 8 minutes.
3. Purée and sieve: Once the currants are soft, remove the pan from the heat. Use a blender or food processor to purée the fruit until smooth. To achieve that signature silky Mary Berry texture, pass the purée through a fine-mesh sieve into a bowl to remove all the skins and seeds. Set the smooth juice aside to cool completely.
4. Whisk the cream and cheese: In a large mixing bowl, beat the cream cheese with the lemon juice until it is smooth and light. In a separate bowl, whisk the double cream until it just begins to form soft peaks. Gently fold the whipped cream into the cream cheese mixture until they are well combined.
5. Incorporate the fruit: Pour the cooled blackcurrant purée into the cream cheese mixture. Fold it in carefully using a large metal spoon or spatula. You want to keep the mixture light and airy, so stop as soon as the color is uniform and you have a beautiful, vibrant purple filling.
6. Assemble and chill: Remove the chilled biscuit base from the fridge. Pour the blackcurrant filling over the top and smooth the surface with the back of a spoon or an offset spatula. Cover the tin with plastic wrap and return it to the refrigerator for at least 4 hours, or preferably overnight. Chilling is the secret to a clean slice and a perfectly set texture without the need for gelatin.
7. Garnish and serve: When you are ready to serve, carefully run a knife around the edge of the tin and lift the cheesecake out. Place it on a serving plate and decorate the top with a few fresh blackcurrants for a professional, bakery-style finish.

Recipe Tips

• How to get a perfect set: Always use full-fat cream cheese. The fat content is what allows the cheesecake to firm up as it chills; low-fat versions often result in a cheesecake that is too soft to slice.
• Why sieving the fruit is vital: Blackcurrants have quite tough skins and many small seeds. Taking the time to sieve the purée ensures the cheesecake has a professional, velvety mouthfeel.
• How to handle frozen berries: If you are using frozen blackcurrants, you don’t need to thaw them first. Just add them to the pan with the sugar and simmer for an extra 2 to 3 minutes.
• Can I use a different fruit: This same method works beautifully with raspberries or blackberries, though you may need to adjust the sugar depending on the tartness of the fruit.

What To Serve With Mary Berry Blackcurrant Cheesecake?

This Mary Berry Blackcurrant Cheesecake Recipe is a creamy, tart dessert that needs a mild or sweet pairing! A dollop of Whipped Chantilly Cream is the quintessential choice for balancing the sharp acidity of the blackcurrants. For a balanced dessert course, a side of Almond Tuile Biscuits adds a lovely crunch that pairs perfectly with the smooth cheese filling! A glass of Sweet Dessert Wine or a cup of Earl Grey Tea pairs wonderfully with the deep, floral notes of the fruit.

How To Store Mary Berry Blackcurrant Cheesecake

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the fresh cream and fruit, it must be kept cold.
• Freeze: This cheesecake freezes very well. Wrap it tightly in plastic wrap and foil and freeze for up to 1 month. Thaw it overnight in the refrigerator before serving to maintain the best texture.

Mary Berry Blackcurrant Cheesecake Nutrition Facts

• Calories: 310
• Total Fat: 22g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Raspberry Parfait Recipe
• Mary Berry White Chocolate Cheesecake​ Recipe
• Mary Berry Lemon Cheesecake​ Recipe