This decadent and stunning looking dessert is surprisingly easy to make. It features
in the Chilterns Recipe Book and is from Nicola of Violet’s Orchard, jam, chutney and jelly maker extraordinaire.
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.
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
- 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(around20seconds).
- 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.