- 100g or so of redcurrants, fresh or frozen
- 100g digestive buscuits
- 40g butter
- 125g sugar (caster pref)
- 300g soft cheese (philly)
- 170ml sound cream or creme fraiche
- 2 eggs
- 25g cornflour (sifted)
Melt the butter, bash the buscuits, mix, and press (firmly but not so hard as to make a new buscuit!) into a spring-form tin. Pop in the fridge whilst you...
pre-heat the oven to 180c
mix the sugar, cheese, cream, eggs and cornflour until smooth.
Pour the mix over the base, spread level.
MWave about 1/3 of the currants until they pop and mush.
If they're frozen, mWave the rest of them JUST until they're not frozen, but not so long as to pop and mush.
Pour the currants (both lots) over the mixture and swirl them about a bit.
Bake for 30-35 mins. The mixture will not brown where there's redcurrants, but may still brown a bit around the edges where the currants didn't get. It should of course set and may form a few cracks...
Turn the oven off and open it, leave the cake in for a while so it starts to cool gently.
Finish cooling it and pop it in the fridge for a couple of hours before serving.
Makes six big slices or as many as ten more genteel ones. You won't be troubled with left-overs.
Update. We tried making this with Hobnobs instead of digestives. Result? Win! The buscuits don't crush as small so you'll probably find you need to up the buscuit/butter quantities about 50% to make the same size cake. Then proceed as above, and expect even fewer leftovers. Next, we try with choc Hobnobs.