It’s delicious! (And quite pretty too)
The fork is actually not huge; it’s a perspective illusion thingy.
Blackcurrant Swirl Cheesecake
225 g fresh or frozen blackcurrants
50 g caster sugar
350 ml graham cracker crumbs
60 ml caster sugar
115 g butter, melted
600 g cream cheese, softened
175 ml sour cream
225 g caster sugar
2 teaspoons vanilla extract
Puree the blackcurrants in a food processor. Strain through a sieve. You should end up with 100-120 ml of smooth puree.
Place the puree and sugar in a small saucepan. Heat over a medium heat, stirring, until the sugar has dissolved. Allow to simmer for 8-10 minutes, until thickened, and set aside to cool.
To make crust: Preheat oven to 175 C. Line the base of a 24 cm spring form tin with non-stick baking paper; grease tin.
Crush biscuits (10 Digestives or an equal amount of other graham crackers) and stir in sugar. Add melted butter and stir with a fork until crumbs are moistened.
Press the crumb mixture into the bottom of the prepared tin and bake for 6-8 minutes. Allow to cool.
To make filling: Set oven to 150 C. Blend the cream cheese until smooth. Add sour cream, eggs, sugar and vanilla, and beat until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over the cheese filling and swirl lightly with a knife.
Bake for 40-50 minutes, or until the sides are set but there is still a small circle of jiggliness in the middle.
Leave to cool at room temperature, and refrigerate until ready to serve.