Blackcurrant and Lemon Cheesecake with Fennel Seed and Lemon Thyme

Blackcurrant and Lemon Cheesecake with Fennel Seed and Lemon Thyme

Recipe by From root, stem, leaf, flower by Gill Meller, tried & tasted by AnnabelCourse: Sweet treats, Dessert, PuddingsDifficulty: Fairly easy
Servings

8-10

servings
Prep time

30

minutes
Cooking time

4

hours 

40

minutes

I love Summer fruit season and if you love a no bake cheesecake this one, Blackcurrant and Lemon Cheesecake with Fennel Seed and Lemon Thyme, is rich in flavour and fairly quick to make. It was a big hit with my Sunday lunch guests and perfect for now if you have blackcurrants.

Ingredients
FOr the base

  • 150g Digestive biscuits

  • 85g unsalted butter

  • 1 tsp runny honey

  • 50g jumbo oats, toasted in a dry pan

  • Pinch of fine sea salt

  • FOR THE FILLING
  • 300ml double cream

  • 250g full-fat cream cheese

  • Finely grated zest of 1 large lemon and juice of ½

  • 1 tsp fennel seeds crushed

  • 125g unrefined caster sugar

  • 1 tsp agar flakes

  • 200g blackcurrants

  • 3-4 lemon thyme sprigs

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.

Cook’s Tip

  • If you would like to purchase the recipe book, root stem leaf flower by Gill Meller click HERE
TO PURCHASE FROM AMAZON click HERE