Black Currant Creamy Cheesecake (Printable)

Velvety cheesecake with tangy black currant swirls delivers a sweet-tart, elegant dessert experience.

# What You'll Need:

→ Crust

01 - 7.1 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Black Currant Compote

05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Cheesecake Filling

09 - 24.7 oz cream cheese, room temperature
10 - 7.1 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt

# How To Make It:

01 - Preheat oven to 320°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries release their juices and soften, approximately 5 minutes. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and allow to cool completely.
04 - In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined. Avoid overmixing.
05 - Pour cheesecake filling over the cooled crust. Spoon cooled black currant compote in small dollops over the surface. Use a skewer or thin knife to gently swirl the compote into the batter, creating a marbled effect.
06 - Place the springform pan in a larger roasting tin. Fill the roasting tin with hot water to reach halfway up the sides of the springform pan. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
07 - Turn off the oven and crack the oven door. Allow the cheesecake to cool inside for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.

# Expert Suggestions:

01 -
  • The black currant tang wakes up every spoonful, so you never feel weighed down by richness.
  • That marbled pattern isn't just pretty—it's proof you made something restaurant-worthy in your own kitchen.
  • It actually improves sitting in the fridge, making it perfect for entertaining since you can prepare it days ahead.
02 -
  • Overmixing the final filling is the single biggest threat to a smooth texture—after the sour cream goes in, stop as soon as everything is just combined.
  • The compote must be completely cooled before swirling or it will sink and disappear into the filling, leaving you with a plain cheesecake and bitter disappointment.
03 -
  • If your cream cheese is still slightly cold, cut it into chunks before beating so it softens and incorporates faster without lumps forming.
  • Using a springform pan with a wrapped bottom (sealable with plastic wrap underneath before the water bath) prevents any water from seeping up through the pan joints into your cake.
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