On July 1, 2026
By Rebecca Field
We have made this as one large cheesecake and sliced it and also as several individual sized cheesecakes; made in lined ramekins, set in the fridge and displayed outside the ramekin so the layers can be appreciated. If you’re making smaller cheesecakes, adjust the cooking time accordingly.
As a child I remember my mother being able to buy a bag of broken biscuits at the market, but this doesn’t seem to be a thing any more. Perhaps it is, but we just don’t have a suitable market nearby to investigate. Instead you will probably have to busy a packet of biscuits and break them up yourself.
150g digestive or graham crackers, crushed
50g butter melted
150g cream cheese
2 eggs
zest of a lemon
175g caster sugar
300g red currants ( you can use other currantss and blackberries, basically whatever you have to hand)
For the topping:
100g plain flour
75g butter
50g caster sugar
Break the biscuits up to a crumb like consistency. Melt the butter and mix together. Press the crumb mixture into the bottom of your tin(s) to form a base.
Mix cheese, eggs, lemon zest and half the sugar with a mixer (stand or hand mixer) until think and creamy. Pour the filling onto your crust and bake for 40 to 45 mins until almost set.
Put the fruit into a pan with the remaining sugar and a tablespoon of water. Simmer until the fruit is just bursting. Set aside to cool.
Prepare the topping: mix flour, butter and sugar in food processor until crumbs.
Remove the cheesecake from the oven. Lift the fruit from its juice and spoon over the top of the cheesecake. Pour over a tablespoon of the juice and chill the rest. Scatter the crumble mixture over the fruit and return the cheesecake to the overn for 20 to 25 mins until crumble is starting to clour. Remove from the oven and leave in a cool place.
Serve with the juices from the fruit.
