Dark, tangy blackcurrant compote make a wonderful contrast of flavor and color in this luxurious cheesecake. You can use fresh or frozen blackcurrants.

Ingredients: (Serves 8-10)

For the cake:

• 140 g/5 oz finely ground digestive crumbs
• 55 g/2 oz butter, melted
• 510 g/18 oz cream cheese
• 240 ml/8 fl oz sour cream
• 140 g/5 oz caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs

For the topping:

• 525 g/17 oz blackcurrants
• 1 tablespoon water
• About 4 tablespoons caster sugar

Method:

Grease a 23-cm/10-inch round springform cake tin. Stir the crumbs into the melted butter. Spread the buttered crumbs over the bottom of the prepared tin, pressing down to make an even base. Chill for 30 minutes, then wrap the base and sides of the tin in two layers of foil.

Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese with the sour cream, sugar and vanilla extract. Beat in the eggs one at a time until the mixture is smooth. Pour the mixture over the biscuit base.

Put the cake tin into a roasting tin, then pour boiling water around the tin to a height of about 2.5-3.5 cm/1-1½ inch. Bake for about 50 minutes until set (but still with a wobble in the center). Remove from oven and leave to cool.

To make the topping, put the blackcurrants, water and sugar in a saucepan. Slowly bring to a boil, stirring occasionally. Simmer until the blackcurrants are just tender. Remove from the heat, check the flavor and add a little more sugar if needed. Leave to cool.