# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Black Currant Compote
05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Cheesecake Filling
09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 320°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - In a bowl, combine crushed biscuits, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool completely.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries release their juices and soften, approximately 5 minutes. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and cool completely.
04 - In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined—avoid overmixing.
05 - Pour cheesecake filling over the cooled crust. Spoon cooled black currant compote in small dollops over the surface, then use a skewer or knife to gently swirl the compote into the batter for a marbled effect.
06 - Place the pan in a larger roasting tin and fill the tin with hot water to reach halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
07 - Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
