Blackcurrant Cheesecake |

Blackcurrant Cheesecake

Favourites 14

Prep Time: 15 Minutes | Baking Time: 15 Minutes

Serves 6

A twist on your classic cheesecake, the addition of salty feta, sharp blackcurrants and tangy apple juice adds more complex flavour to this favourite.


  • 375ml (12 1/2 fl oz/1 1/2 cups) of apple juice
  • 2 x 5g (1/4 oz) gelatine leaves
  • 55g (2 oz) of coconut sugar, plus 2 tbsp extra
  • 250g (9 oz/2 cups) of blackcurrants
  • 80g (2 3/4 oz) of butter
  • 110g (4 oz/ 3/4 cup) of plain (all-purpose) flour
  • 250g (9 oz/1 cup) of cream cheese, softened
  • 1 tsp of natural vanilla extract
  • 80g (2 3/4 oz/ 1/3 cup) of caster (superfine) sugar
  • 100g (3 1/2 oz) of feta
  • 125ml (4 fl oz/ 1/2 cup) of whipping cream


  1. Soak the gelatine leaves in cold water for 5 minutes, until softened. Remove from the water and squeeze gently to remove excess liquid before using.
  2. Meanwhile, put the apple juice and 2 tablespoons of coconut sugar in a saucepan and bring to the boil. Add the blackcurrants and cook gently for 2–3 minutes. Remove from the heat, add the gelatine and stir well until dissolved.
  3. Divide the blackcurrant jelly between six 200ml (7 fl oz) glasses and refrigerate until the jelly sets.
  4. Preheat the oven to 180°C (350°F).
  5. Put the butter, flour and remaining 55g (2 oz) of the coconut sugar in a bowl and rub the butter into the flour until the mixture resembles rough breadcrumbs.
  6. Place the crumble mix on a lined baking tray and cook for 12–15 minutes, or until the crumble is golden brown and cooked. Remove from the oven and set aside to cool.
  7. Make the cheesecake mixture by putting the cream cheese, vanilla and caster sugar in a mixing bowl and beating until soft and creamy. Crumble in the feta and fold through. In a separate bowl, whip the cream until stiff peaks form, then fold it through the cheese mixture.
  8. Spoon the cheese filling on top of the blackcurrant jelly and return to the refrigerator until you are ready to serve the cheesecakes.
  9. To serve, remove the cheesecakes from the refrigerator. Break up the crumble topping using your fingers and divide it among the glasses; each cake should have at least 2 cm (3/4 in) of crumble topping.


Recipe courtesy of Harvest by Emile Guelpa (Hardie Grant, £15)