Blackcurrant & Vanilla Cheesecake

A Stokes recipe by our Resident Chef

  • Serves 4-6
  • 30 Minutes (Plus overnight chilling)
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What you'll need

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Jar 340g
£3.65
Case 6x 340g
£20.81
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  • 150g Butter
  • 300g Digestive Biscuits
  • 700g Soft Cheese
  • 170g Icing Sugar.
  • 250ml Double Cream
  • 1 Vanilla Pod
  • Blackcurrants

Method

  1. Melt the butter and use a little to grease a 20cm springform tin. Line the base with a circle of greaseproof paper.
  2. Crumb the biscuits in a food processor, pouring on the melted butter. Put the biscuit mix into the tin, spreading evenly across the base and pack down with the end of a rolling pin. Put in the fridge to harden.
  3. Whisk the Cream Cheese with the icing sugar until thick. In a separate bowl pour in the cream. Split the Vanilla pod lengthwise and scrape the seeds out using the tip of a small knife and add to the cream. Whisk until thick and fold into the cream cheese.
  4. Evenly spread the mix into the mould, tapping down to release any air. Smooth the top over and chill overnight in the fridge.
  5. Once chilled, top with a good few tablespoons of Blackcurrant Jam and Blackcurrants. For a real indulgent treat, try adding a spoonful of jam to the Cheesecake mix.