Baked Blackcurrant Cheesecake

Crust

½ cup flour

50gm cold butter, cubed

2 Tbsp sugar

1 egg yolk

Filling

750gm cream cheese

1 cup sugar

3 Tbsp flour

1 tsp vanilla

1 tsp finely grated lemon zest

3 eggs plus leftover egg white

½ tsb cinnamon

350gm ViBERi Organic Frozen Blackcurrants

Method

Crust

To make crust, combine the first 3 ingredients in a food processor, mix until butter is finely chopped, then add egg yolk and mix to a dough.
Press mixture into a 20cm diameter spring form pan and bake at 200°C for 5 minutes.

Filling

Blend softened cream cheese in food processor with the sugar, flour, vanilla, zest, cinnamon and blackcurrant powder, then add the eggs and beat until evenly smooth.
For extra blackcurrant taste, tip 350gm bag of frozen blackcurrants onto the partially cooked base then pour filling over.
Bake at 200°C for 15 minutes, then at 150°C for 45-60 minutes, until a pointed knife inserted in the middle comes out clean.
Leave to stand 30 minutes, then run a knife around the sides of the pan then release the sides

Keep refrigerated :)

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