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Blackcurrant ombré cheesecake
Blackcurrant ombré cheesecake
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Total Time:
45 minutes
Stunning ombré cheesecake with easy recipe that will impress your friends!
Ingredients:
  • 100 g unsalted butter plus extra for greasing
  • 300 g oaty biscuits
  • 1 vanilla pod
  • 500 g light cream cheese
  • 300 ml double cream
  • 1½ x 340 g jars of Tiptree blackcurrant jam
  • 4 sheets of gelatine
  • 200 g blackcurrants and blackberries plus extra to decorate
Instructions:
  • Prepare a 23cm loose-bottomed cake tin by greasing the sides and lining the base with greaseproof paper. Melt butter in a large saucepan over low heat. Pulse biscuits in a food processor until finely ground, then mix with the butter. Press mixture into the tin and chill in the fridge for 20 minutes. Split vanilla pod, scrape seeds into a bowl, and whisk with cream cheese. In another bowl, whisk cream to soft peaks and fold into cream cheese with 1 heaped teaspoon of jam. Spoon a 1cm layer over the biscuit base. Add 1 heaped tablespoon of jam to remaining mixture, layer over cheesecake, repeating until all jam is used, leaving a 1cm gap at the top. Chill for 1 hour. For the jelly, soak gelatine in cold water for 5 minutes. Heat remaining jam with water and berries in a saucepan, simmer for 3 minutes. Stir in gelatine until dissolved, then cool for 30 minutes. Pour jelly over cheesecake and chill for 1 hour until firm. Serve topped with blackcurrants and blackberries. Store in the fridge for up to 3 days.

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