Recipe by : Tracey Sunderland
Photography by : Vanessa Lewis
This recipe was first published in Taste magazine.
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Ingredients
Blackcurrant syrup
Method
1.Preheat oven to 160°C. Line the base and sides of a 22cm springform pan with baking paper. Wrap the outside of the pan with 2 layers of tinfoil and secure with string.
2.Using a food processor, blitz the biscuits into crumbs. Combine biscuit crumbs with nut flour and melted butter, mix well and press into the base of the prepared pan. Chill for 5 minutes while preparing the filling.
3.Using an electric mixer, beat the cream cheese until smooth, add sugar and vanilla extract, and mix until combined. Add crème fraîche, mix until smooth, then add one egg at a time, mixing until just combined.
4.Tip frozen berries on top of the chilled base. Pour the cheese mixture over berries and use a spatula to smooth the top. Place the springform pan into a deep baking dish Fill the baking dish with enough hot water to come halfway up the pan.
5.Bake for 30-35 minutes or until just set. To test if it’s done, shake the springform pan – the filling should wobble a little.
6.To make the syrup, place blackcurrants into a small saucepan, add the water and sugar. Simmer for 15-20 minutes on low. Strain into a colander, press currants to remove all syrup and store in a jar until needed.
7.Serve cheesecake piled with blackcurrants and drizzled with syrup.
