Blackcurrant and Rosemary Cheesecake Recipe
Blackcurrants are rich in vitamin C and antioxidants, making them a healthy addition to this indulgent dessert.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Blackcurrant and Rosemary Cheesecake Recipe
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture into the base of a greased springform cake tin.
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In a large mixing bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the cornstarch, lemon juice, and vanilla extract.
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Pour the cream cheese mixture over the biscuit base in the cake tin. Scatter the blackcurrants and rosemary leaves on top.
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Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the cheesecake to cool inside for 2 hours.
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Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
