Blackcurrant Baked Cheesecake

100g finely crushed biscuits
100g ginger biscuits
100g unsalted butter, melted
250g full-fat cream cheese, room temperature
400g mascarpone
50g natural yoghurt
150g caster sugar
2 tbsp cornflour
zest of 1 orange
3 eggs
1 tbsp lemon juice
½ tsp vanilla bean paste
250g fresh blackcurrants
150g fresh or frozen blackcurrants
4 tbsp Ribena
1 tbsp lemon juice


Grease and base-line a 23cm nonstick springform cake tin. Mix the crushed biscuits with the melted butter and spoon into the container. Press down evenly with a spoon and chill for 10 minutes.

Put the vanilla in a large bowl with the mascarpone, yoghurt, soft cheese, caster sugar, cornflour and orange zest and lemon juice. Using an electric whisk, beat until just combined, then slowly add the eggs, beating until well blended.

Stir most of the blackcurrants (reserving a handful) into the mixture and pour it into the tin. Scatter over the remaining berries, pushing them into the mix. Bake on a baking sheet in the middle of the oven for about 45 minutes or until golden and almost set – it will still be wobbly in the centre but will firm up as it cools. It will probably crack, but don’t panic – that’s normal. Turn off the oven and leave the cheesecake inside with the door slightly ajar until it completely cools. Chill overnight.

For the compote, heat the berries, lemon juice and Ribena in a small pan and simmer for 5 minutes until the berries just start to release their juices. To serve, remove the cheesecake from the tin and spoon over the compote.