# What You Need:
→ Crust
01 - 2 cups digestive biscuits or graham crackers, crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Black Currant Compote
05 - 2.2 cups fresh or frozen black currants
06 - 5 tablespoons granulated sugar
07 - 1 tablespoon lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Cheesecake Filling
09 - 28 ounces cream cheese, room temperature
10 - 1 cup granulated sugar
11 - 3 large eggs, room temperature
12 - 3/4 cup sour cream
13 - 1 tablespoon all-purpose flour
14 - 2 teaspoons pure vanilla extract
15 - Zest of 1 lemon
16 - Pinch of salt
# How to Make It:
01 - Preheat the 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 the 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 the berries release their juices and soften, approximately 5 minutes. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and allow to cool completely.
04 - In a large mixing bowl, beat cream cheese and sugar 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 the cheesecake filling over the cooled crust. Spoon the cooled black currant compote in small dollops over the surface, then use a skewer or thin knife to gently swirl the compote into the batter for a marbled effect.
06 - Place the 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, or until the edges are set but the center still jiggles slightly.
07 - Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
