Blackcurrant and Lemon Cheesecake with Fennel Seed and Lemon Thyme

Directions

• For the base, put the biscuits in a food processor, whiz to fine crumbs, then set aside. Melt the butter and honey together in a pan, then add the crushed digestives, toasted oats, and the salt and mix well. Press the mixture into the base of a 22cm springform tin and chill for 1 hour to set.
• Meanwhile, make the filling. Pour the cream into a bowl and add the cream cheeses, lemon zest, lemon juice, crushed fennel seeds and 50g of the sugar. Using an electric whisk, whisk until the mixture is thick and forms stiff peaks when you lift the beaters.
• Spread the creamy mixture over the set biscuit base and return to the fridge.
• Place a smallish pan on the hob. Add 3 tablespoons of water and sprinkle over the agar flakes. Warm over a medium heat, until the liquid comes up to a gentle simmer. Use a fork to stir the flakes into the water for 2-3 minutes; this will encourage them to dissolve fully.
• Tip the blackcurrants into the pan along with the remaining sugar and half the lemon thyme leaves. Cook gently, stirring often, for about 5 minutes, until the berries are soft but mistly still hold their shape. Remove from the heat and leave to cool to room temperature.
• Spoon the blackcurrants along with their sweet juices over the top of the lemony fennel-y-creamy cheese and gently even it all out (you might not need all the juice if theoir’s a lot). Place the cheesecake in the fridge for at least 3-4 hours, or until the topping has set completely. Remove from the tin, scatter over the remaining thyme leaves and serve.