This is a really traditional New York-style cheesecake. The very light base consists only of a few crumbs, making the cheese the main feature.
The recipe is easy and versatile -- add lemon juice or zest instead of vanilla if preferred. The fresh, tart blackcurrants provide the perfect contrast to the creamy dense cake. Serves 10-12.
You will need
100g digestive biscuits, broken into crumbs
900g cream cheese
1 tsp pure vanilla extract or vanilla paste For the blackcurrant sauce 300g blackcurrants
Whipped cream and extra blackcurrants, to serve
Preheat the oven to 180°C. Lightly grease a 9in springform tin with butter. Sprinkle the biscuit crumbs over the base.
Beat the sugar and cream cheese in a mixing bowl until well combined. Add the eggs one by one, ensuring everything is evenly mixed after each addition. Last, add the vanilla extract and stir until smooth.
Gently pour the mixture over the biscuit crumbs. Place in a large roasting tin and fill the tin with hot water half-way up.
Carefully place in the pre-heated oven and bake for 40-50 minutes, until the top is slightly golden and a skewer comes out clean. Place on a wire rack to cool.
Whilst the cake is cooling, make the sauce. Cover the blackcurrants with the sugar and leave to macerate for 30 minutes.
Next, blitz them with a hand blender until smooth, then sieve into a bowl, pressing the mixture with the back of a spoon to extract maximum juice.
Once the cake is cool enough, remove it from the tin using a round-bladed knife, if necessary. Place on a serving plate and pour the sauce over.
Decorate with extra berries and serve with cold whipped cream.