Blackcurrant swirl cheesecake
A show-stopping blackcurrant (or redcurrant, if you prefer) swirl cheesecake that’s easy to make. It looks and tastes delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mojewypieki.com.
Cooking tools:
- Food processor
- Springform pan
- Rolling pin
- Roasting pan
- Skewer
- Zip-top bag
- Parchment paper
- Aluminum foil
- Refrigerator
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 180 g dark chocolate digestive biscuits
- 60 g butter, melted
- 750 g full-fat or semi-skimmed curd cheese, ground three times
- 250 ml whipping (or double) cream
- 3 large eggs
- 1 cup caster sugar
- 2 Tbsp potato starch or cornstarch
- 1 Tbsp plain flour
- 1 tsp vanilla paste or vanilla extract
- 250 g blackcurrants, fresh or frozen
- 3 Tbsp sugar
- 1 Tbsp potato starch or cornflour + 1 tbsp water
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