This is a New York-style cheesecake smooth and perfectly creamy. So don't be tempted to skip the water bath or open the oven door... this is the secret for a successful texture.
For the Base
- 200 g rich tea biscuits
- 25 g cocoa powder
- 55 g white chocolate, melted
For the Filling
- 400 g cream cheese, leave out or fridge for 30 minutes to warm to room temperature
- 115 g caster sugar
- 1 tbsp cornflour
- 3 medium free-range eggs, whole at room temperature
- 3 tbsp lemon juice
- 10.5 tsp pure vanilla extract
- 400 ml crème fraîche, leave out or fridge for 30 minutes to warm to room temperature
- 397 g can caramel condensed milk (Carnation is pretty good and in all supermarkets)
For the Sauce
- 300 g frozen blackcurrants, defrosted with juice
- 100 g caster sugar
- 150 ml cold water, approx.
- squeeze of lemon juice
- you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Place the biscuits and cocoa powder into a food processor and blend until fine crumbs.
- Next, add the melted white chocolate and pulse well.
- Lightly press into the tin, making an even layer, then chill well.
- In a food processor, blend the cream cheese and sugar until smooth.
- Add the cornflour blend again before adding the eggs, one at a time, do not overbeat.
- Finally, add lemon juice, vanilla and créme fraîche and blend until smooth, again don't go mad.
- Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Next, place the tin into a roasting dish. Finally, pour the filling onto the biscuit base.
- Warm the Caramel and gently ripple into the batter in a circular motion, allowing it to fall from a spoon: Don't stir the caramel into the filling.
- Surround the tin with 2.5cm of very hot water. Then bake in the centre of the oven for 45 minutes.
- Turn off the oven, do not open the door, and leave for 1 hour to set. Remove to a rack to cool completely, then chill overnight.
- Liquidise the blackcurrants, sugar, lemon juice, and half the water into a smooth sauce, add a touch more water if needed, finally strain through a fine sieve.
- To serve, cut into 6-8 wedges nice wedges and pour over a little blackcurrant sauce.
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