Ingredients
Serves 8
Method
- Line the base and sides of a 1 kg loaf tin with baking parchment.
- Place the in a small saucepan with 75 g of the and the . Bring to the boil, then simmer for 5 minutes until the fruit is softened.
- Pass through a sieve, pressing out as much of the sauce as possible.
- Crush the and mix with the .
- Lightly beat the in a large bowl until soft. Beat in the , a little at a time, until smooth.
- Stir in the remaining and .
- Using half of the sauce, drizzle a little over the base of the lined tin.
- Spoon half of the cheesecake mixture over the top, then a little more sauce. Add the remaining , then drizzle the rest of the sauce over the top.
- Swirl the mixtures together with a skewer, then smooth the top.
- Sprinkle the crumbs evenly over the cheesecake, then press lightly to firm.
- Cover tightly with foil and freeze until firm (at least 4 hours). Freeze the other half of the blackcurrant sauce separately.
- To serve, transfer the cheesecake to the fridge for 1 hour until slightly softened.
- Turn out onto a plate and peel off the lining paper. Cut into slices and serve with the reserved sauce drizzled over the top.
