Blackcurrant and lemon cheesecake with fennel seed and lemon thyme
Some would argue an unbaked cheesecake isn’t a cheesecake at all. I don’t really know what that means or who those people are. I make both, and they’re equally tasty in their different ways. This particular version hasn’t got eggs, so doesn’t get baked, but it’s rich nonetheless. What’s more, it’s fairly quick to make, less fuss. I love the addition of fennel seed and lemon zest here — two flavours that work alongside blackcurrants beautifully. I also like to scatter over fresh lemon thyme before serving.
Serves 810
For the base
150g digestive biscuits
85g unsalted butter
1 Tbsp runny honey
50g jumbo oats, toasted in a dry pan pinch of fine sea salt
For the filling
300ml double cream
250g fullfat cream cheese finely grated zest of 1 large lemon and
juice of 1⁄2
1 tsp fennel seeds, crushed
125g unrefined caster sugar
1 tsp agar flakes
200g blackcurrants
34 lemon thyme sprigs, leaves picked
Method
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 cheese, lemon zest, lemon juice, crushed fennel seeds and 50g of 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 23 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 mostly 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 lemon fennel creamy cheese and gently even it all out (you might not need all the juice if there’s a lot).
Place the cheesecake in the fridge for at least 34 hours, or until the topping has set completely. Remove from the tin, scatter over the remaining thyme leaves and serve.