# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Black Currant Compote
05 - 8.8 oz black currants, fresh or frozen
06 - 2.5 oz granulated sugar
07 - 1 tbsp fresh lemon juice
08 - 1 tsp cornstarch mixed with 1 tbsp water
→ Cheesecake Filling
09 - 24.7 oz cream cheese, room temperature
10 - 7 oz granulated sugar
11 - 3 large eggs, room temperature
12 - 6.3 fl oz sour cream
13 - 1 tbsp all-purpose flour
14 - 2 tsp pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt
# How to Make It:
01 - Preheat oven to 320°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a small saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until berries release juices and soften, approximately 5 minutes. Stir in cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and cool completely.
04 - Beat cream cheese and sugar in a large mixing bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, vanilla extract, lemon zest, and salt until just combined. Do not overmix.
05 - Pour cheesecake filling over cooled crust. Spoon cooled black currant compote in small dollops over surface, then use a skewer or knife to gently swirl the compote into the batter for a marbled effect.
06 - Place pan in a larger roasting tin and fill the tin with hot water to reach halfway up the sides of the springform pan. Bake for 50-60 minutes until edges are set but the center still jiggles slightly.
07 - Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
