Black Currant Creamy Swirl (Printable Version)

Velvety cream layered with tangy black currants offers an elegant balance of sweet and tart flavors.

# What You'll Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp 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 tbsp fresh lemon juice
08 - 1 tsp cornstarch mixed with 1 tbsp water

→ Cheesecake Filling

09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6 fl oz sour cream
13 - 1 tbsp all-purpose flour
14 - 2 tsp 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 prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries release juices and soften, approximately 5 minutes. Stir in cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and let 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. Do not overmix.
05 - Pour cheesecake filling over cooled crust. Spoon cooled black currant compote in small dollops over surface. Use a skewer or thin knife to gently swirl compote into batter for marbled effect.
06 - Place springform pan in a larger roasting tin. Fill roasting tin with hot water to reach halfway up the sides of springform pan. Bake for 50-60 minutes until edges are set but center still jiggles slightly.
07 - Turn off oven and crack door open. Let cheesecake cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.

# Expert Tips:

01 -
  • The contrast between velvety cheesecake and tart black currant swirls feels like a small luxury you're sneaking into your own kitchen.
  • It looks far more complicated than it actually is, making you feel like a pastry chef without the stress.
  • Unlike some cheesecakes that demand babying, this one has a forgiving nature if you treat it with just a little patience.
02 -
  • Room temperature ingredients are absolutely critical—I learned this the hard way when I grabbed cold cream cheese once and ended up with lumpy, grainy filling that no amount of beating could fix.
  • The water bath isn't fancy or optional; it creates gentle, even heat that transforms the filling from broken and curdled to creamy and smooth.
  • Cooling the cheesecake slowly inside the cracked oven sounds odd, but it's the difference between a beautiful surface and one covered in stress cracks that announce your impatience.
03 -
  • Use dental floss or a thin, hot knife to slice through the cheesecake cleanly instead of a regular knife—wipe the blade between cuts and watch the presentation transform.
  • If cracks appear, don't panic; a thin layer of sour cream spread across the surface hides them beautifully and tastes wonderful too.
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