Delight everyone at Easter Lunch with this show stopping recipe for Blackcurrant & Coffee Jam Swirl Cheesecake.
|This decadent and stunning dessert is surprisingly easy to make. It features in the Chilterns Recipe Book, a new hardback book showcasing the region’s best ingredients and the people who lovingly make them. The book is available now or you can pick it up at Number 20 in Berkhamsted.|
This is a great recipe to make ahead of time, ready for a special meal or Easter family get together. Please note that you need to allow time for it to chill.
This recipe comes from award-winning jam and chutney maker Nicola Gregory of Violet’s Orchard Nicola says, “We always think how we can incorporate the jams into our home cooking. I’ve been making this cheesecake for years, tweaking the recipe along the way. Our blackcurrant and coffee jam is quite tangy and goes really well with the richness of the cheesecake.”
Serves 10-12 people
For the Base
- 300g chocolate digestives
- 125g unsalted butter
For the Cheesecake Mixture
- 600g full fat cream cheese
- 300g double cream
- 75g icing sugar
For The Topping
- 1/2 jar Violet’s Orchard blackcurrant & coffee jam
- Blitz the digestives in a food processor until fine, or you can bash with a rolling pin in a closed food bag.
- Melt the butter on low heat until it becomes liquid. Add the biscuit crumbs and mix through.
- Line the bottom of a 8inch/20cm springform deep tin or loose bottom tin with greaseproof paper to make the cheesecake easier to remove once set. Then press the digestive mix into the bottom of the tin, working it well into the edges to ensure there are no gaps.
- Place the base in the fridge while you make the topping.
- Mix the cream cheese and icing sugar in a stand mixer or with an electric whisk on medium speed until combined (around 20 seconds).
- Add the double cream and whisk on a medium speed until it becomes thick and holds its shape when you hold a spoon of the mixture upside down. Take care not to over whip.
- Add the mixture to the top of the biscuit base, starting at the edges and pushing down with a spatula as you go to make sure the gaps are filled, then fill in the centre. Smooth over the top.
- Take teaspoons of the blackcurrant and coffee jam and make small blobs around the outer edge of the cheesecake and one in the centre.
- Using the back of a clean spoon or knife, swirl the jam round in a circle towards the centre. For a more intricate look, use a fork for your swirls. Take your time, otherwise the swirl will be lost.
- Put in the fridge to set, ideally overnight or, if you can’t wait that long, for at least six hours.
- To serve, release the cheesecake from the tin by using a knife around the edges. Place the base of the tin on top of a can, then gradually release the spring and pull down the sides of the tin (you may like someone to help by holding the can steady). Place on a serving plate, removing the lining paper and base. Enjoy!
Keeps for up to three days in the fridge.
|With more than 60 recipes, the Chilterns Recipe Book showcases the region’s best ingredients and the people who lovingly make them.|
Set to the backdrop of the stunning Chilterns countryside, the book celebrates the deep connection between our food, the land and the people who produce it and celebrates the highlights of the area’s food and drink scene.
Featuring beautiful photography throughout plus recommendations for days out, walks and places to eat, the book makes the ideal gift for a loved one or anyone looking for new places to enjoy exploring.