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You are here: Croan Cottage Blog » Recipes » Blog article: Blackcurrant & White Chocolate Cheesecake

Blackcurrant & White Chocolate Cheesecake


For the Base:

  • 200g digestive biscuits
  • 100g melted butter

For the Topping:

  • 250g cream cheese
  • 250g mascarpone
  • 250ml double cream
  • 250g white chocolate, melted
  • 250g blackcurrants
  • 5tbsp caster sugar
  • 3tbsp blackcurrant jam


  1. Heat the blackcurrants and sugar gently until syrupy. Add the blackcurrant jam and leave to cool.
  2. Crush the digestives and mix with the melted butter. Press into a prepared 23cm spring form tin and leave to cool.
  3. Melt the white chocolate and cool slightly.
  4. Beat the mascarpone, cream cheese and double cream together and whisk in the chocolate until thick and smooth.
  5. Ripple through half of the blackcurrant mixture, spoon onto the base and chill.
  6. Remove from the tin and drizzle over the remaining blackcurrant coulis.

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