Blackcurrant Cheesecake


Prep time
50 minutes
Serves 10
Our juicy twist on a super easy no bake cheesecake!
250g ginger biscuits (use digestives if you prefer)​
100g unsalted butter​
50g blackcurrants​
400g cream cheese (soft cheese)​
300ml double cream (heavy cream)​
1tsp vanilla extract​
1 Jar Cottage Delight Juicy Blackcurrant Whole Fruit Jam​
Handful mint leaves

Cooking Method

  1. Lightly grease a 9 inch loose bottomed cake tin

  2. Blitz 250g ginger biscuits in a food processor, or place in a plastic bag and crush with a rolling pin

  3. Melt 100g butter and mix into the biscuit crumbs. Tip into the cake tin and press down firmly. Chill in the fridge until set (30 minutes)

  4. For the Filling: Place 400g cream cheese (soft cheese) into a mixing bowl and beat briefly to soften, add 1 teaspoon vanilla extract and pour in 300ml cream. Continue whisking until stiff peaks form

  5. Fold in 1 jar Cottage Delight Juicy Blackcurrant Whole Fruit Jam​

  6. Spoon the mixture on top of the chilled biscuit base and spread evenly. Cover and chill for at least two hours

  7. Once the cheesecake has set, remove from the tin, add fresh blackcurrants and enjoy!

Other recipes for your Blackcurrant Jam

Don’t have Juicy Blackcurrant Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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