Fresh currants are such a treat, but I do struggle to get hold of them. On a recent trip to the excellent Binsey Lane pick your own just outside of Oxford, I was delighted to find two 300g punnets for a bargain price of £1.50 each. The fruit had been freshly picked that afternoon.
Once I’d got them home, I decided they would be rather nice on top of a lemon cheesecake. I didn’t have much time, so decided a refrigerator cheese would work well. All that was required effort-wise was bashing the biscuits (good stress relief) and a little whipping and folding to make the topping using the Kitchen Aid.
It didn’t hang around for long.
Lemon cheesecake with fresh redcurrants
For the biscuit base
- 10 digestive biscuits
- 75g butter, melted
For the filling
- 300g full fat cream cheese
- 300g double cream, whipped
- Juice and zest of 2 organic, unwaxed lemons
- 100g icing sugar, sifted
- 1 x 300g punnet fresh redcurrants
1) Brush the bottom of an 8” springform cake tin with some of the melted butter
2) Crush the biscuits and place them into a bowl, add the melted butter and stir until well combined.
3) Tip the mixture into the bottom of the cake tin. Press down evenly to form the base. Chill in the fridge for at least 2 hours
4) For the filling, mix the cream cheese, whipped cream, lemon juice and zest and icing sugar gently together in a bowl until well combined.
5) Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours more.
6) Decorate with the redcurrants immediately before serving