Mascarpone and Blackcurrant Cheesecake

5th May, 2020

Serves 12 | 45 mins | 2 hours 15 mins


For the base:

200g Digestive biscuits

50g almonds

75g butter, melted

For the filling:

2 x 200g tubs of mascarpone

100ml double cream

1tsp vanilla extract

300g granulated sugar

4 eggs


  1. First, spray a 9-inch loose-bottomed cake tin with cooking spray. Bake in the oven at 175C for 15 minutes. When baked, leave to cool and cover the outside of the tin tightly with foil. I used 2/3 layers. This is so the water doesn’t get in when you bake it.
  2. In a food processor (or if you don’t have one in a sealed plastic bag with a rolling pin), blitz the digestive biscuits, almonds butter until fine. Tip into the prepared tin and press with your fingers or the back of a spoon into the base and up the sides. It will form a base roughly the thickness of pound coin. Make sure it the base rises at least halfway up the sides of the tin as the cheesecake is deep.
  3. Add the mascarpone to the blender, together with the sugar and vanilla. Blitz until smooth. Add the double cream and the eggs, one at a time.
  4. When well combined, pour into the cake tin. Place the tin in a deep baking tray and fill the tray (not the cake tin) with boiling water from the kettle until it comes halfway up the cake tin. Bake in the oven at 150C for 1 hour and 30 minutes until there is a slight wobble in the middle. Cool and then leave to cool in the fridge for 4-6 hours before topping with blackcurrant compote and serving. (I used blackcurrant compote that I found in the freezer, the remnants from the bounty from my sister’s garden last year but you can use any fruit or none at all!)
  5. Serve a sizeable wedge (as you would find in the US) with a drizzle of double cream.

NOTE: This cheesecake is a smooth texture and a slight wobble. Trust me, you’ll love it!

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