Blackcurrant ombré cheesecake
100 g unsalted butter , plus extra for greasing
300 g oaty biscuits
1 vanilla pod
500 g light cream cheese
300 ml double cream
1½ x 340 g jars of Tiptree blackcurrant jam
4 sheets of gelatine
200 g blackcurrants and blackberries , plus extra to decorate
- Grease the sides of a 23cm loose-bottomed cake tin and line the base with greaseproof paper.
- In a large saucepan, melt the butter over a low heat. Blitz the biscuits in a food processor until finely ground, then stir into the butter. Press the crumbs evenly into the tin, then leave in the fridge for 20 minutes to firm up.
- Halve the vanilla pod lengthways, scrape the seeds into a large bowl and whisk in the cream cheese.
- In a separate bowl, whisk the cream to soft peaks, then fold into the cream cheese with 1 heaped teaspoon of jam. Spoon a 1cm-thick layer over the biscuit base.
- Add 1 heaped tablespoon of jam to the rest of the mixture, and add another layer to the cheesecake. Keep doing this, adding more jam each time – so the layers get darker as you go – until you have used a whole jar of jam, leaving a 1cm gap at the top. Place the cheesecake in the fridge for 1 hour to firm up.
- Meanwhile, make the jelly. Soak the gelatine in cold water for 5 minutes, then drain. Spoon the remaining ½ jar of jam in a saucepan over a low heat along with 100ml of water and 50g of berries, and gently simmer for 3 minutes.
- Stir in the gelatine until dissolved, then pour into a glass jug and cool for 30 minutes.
- Once cooled, pour the jelly over the cheesecake, carefully spreading over the surface. Let it sit in the fridge for 1 more hour, until the jelly is firm to the touch.
- The cheesecake will keep in the fridge for up to 3 days – serve garnished with the remaining blackcurrants and blackberries.