Blackcurrant Cheesecake Bars
12 Bars
20 minutes
1 hours
European
These luscious blackcurrant cheesecake bars combine a buttery biscuit base with a silky cheesecake filling, swirled with our vibrant Black Currant Conserve for a deliciously fruity topping. The tangy berries cut through the richness of the creamy cheesecake creating a dessert that is perfect as a weekend bake or any time you crave an indulgent afternoon treat.
Ingredients
- 200g digestive biscuits
- 80g unsalted butter
- Finely grated zest of 1 lemon
- 450g full fat cream cheese (at room temperature)
- 25g plain flour
- 300ml sour cream (at room temperature)
- 200g caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 large eggs (at room temperature)
- 150g Tiptree Black Currant Conserve
Directions
Take the cream cheese, sour cream and eggs out of the fridge about half an hour before you start making these.
Preheat the oven to 190ºC / 170ºC Fan / Gas Mark 5.
Line an 8 inch (20cm) square cake tin with parchment paper, leaving an overhang on all sides for easier removal. Use a loose-bottom cake tin if you have one.
Blitz the biscuits in a food processor, or place inside a sealed plastic bag and bash with a rolling pin, to form fine biscuit crumbs. Mix in the lemon zest.
Melt the butter over a low heat then pour over the biscuit crumbs and mix to the consistency of wet sand. Press this firmly and evenly into the bottom of the cake pan using your hands or a measuring cup and ensure that the corners are well packed. Bake for 10 minutes until set but not too browned then cool in the pan.
Reduce the oven temperature to 160ºC / 140ºC Fan / Gas Mark 3.
Drain any liquid from the top of the cream cheese. Using a hand or stand mixer on the lowest setting, beat the cream cheese in a large bowl until just until smooth. Alternatively use a spatula.
Mix in the flour.
Add the sour cream, sugar, lemon juice and vanilla and mix until smooth with no lumps remaining, scraping the sides of the bowl down throughout.
In another bowl lightly whisk the eggs. Add this gradually to the cream cheese mixture and gently mix everything together until just incorporated and smooth.
Pour the filling on top of the biscuit base and spread evenly with a spatula.
Loosen the Tiptree Black Currant Conserve by mixing it with a spoon then place spoonfuls on top of the filling spread out. Using a skewer, swirl it through the top of mixture but try not to disturb the biscuit base.
Bake on the middle shelf of the oven for 40-50 minutes until the edges are set and the centre slightly wobbles when jiggling the pan. The cheesecake will firm up whilst cooling. Turn the oven off and leave the cheesecake inside for 30 minutes with the door ajar.
Remove the cheesecake from the oven and let it cool to room temperature, then chill in the fridge for at least 4 hours. Slice into 12 bars using a hot sharp knife, wiped clean between cuts – the chilling will ensure clean lines and will save the cheesecake bars from falling apart. Bring them to room temperature about 15 minutes before serving.
Store in the fridge for up to 5 days or freeze any leftovers (defrost thoroughly in the fridge before serving).
Blackcurrant Cheesecake Bars
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