Blackcurrant Yogurt Cheesecake

This fruity little number is a fantastic summery pud made with our latest Limited Edition yogurt – British Blackcurrant.

 

  • 30 mins
    (plus cooling time)
  • Serves 10
  • Intermediate

Ingredients

600g cream cheese

500ml semi whipped double cream

430ml RHS Limited Edition blackcurrant yogurt

250g biscuits (we like digestives but you could choose something else)

100g unsalted butter

200g icing sugar

For the topping:

340g blackcurrants

100g caster sugar

100ml water

1 tsp of cornflour

Method

1. Place an 10″ x 2″ plain pastry ring on a flat tray with a little greaseproof paper underneath to ensure the base does not stick to the tray.

2. Bash up the biscuits in a food bag with a rolling pin so they are nice and fine, then place into a bowl.

3. Melt the butter in a saucepan over a low heat then pour into the bowl with the broken biscuits.

4. Mix the melted butter and biscuits together before pressing into the pastry ring. Place into the fridge for 30 minutes to allow it to set firmly.

5. Meanwhile beat the cream cheese and icing sugar together thoroughly, then gently fold in the whipped cream and blackcurrant yogurt.

6. Pour the cream cheese mixture into the pastry ring on top of the set biscuits, then pop back into the fridge to set.

7. Whilst the cheesecake is setting, you can make the topping. Place the water into a pan and add the sugar then bring to the boil and stir until the sugar has dissolved.

8. If needed, you can thicken the liquid by mixing the cornflour with a little water and adding into the boiling juice stirring until the juice has thickened.

9. Add the blackcurrants to the pan and then remove from the heat. Cooling the mixture completely before spooning onto of the cheesecake.

10. Finish with some finely chopped fresh mint leaves and serve.

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