[RJR_38]

Yeah, can never find my man unless it is feeding time.

Biscuit base
3oz butter
6oz digestive biscuits
2oz sugar

Crush biscuits, melt butter and mix all the above.
Push mixture on to the lined base of an 8 or 9 inch springform tin.

8oz cream cheese, such as Philadelphia.
3 eggs separated
1 tsp vanilla extract
4oz caster sugar
1oz plain flour
1/4 pt double cream plus 1/2pt
8oz blackcurrants, sugar to taste.

 Cook the blackcurrants in a little water with sugar to sweeten to your taste. Leave to cool.
Blend egg yolks,vanilla, sugar,flour and 1/4 pt of the cream and the cream cheese in a food processor.
Whisk the egg whites until stiff and fold into the cheese mixture.
Strain the liquid from the blackcurrants and reserve with 2 oz of the cooked currants.
Lightly fold the remaining blackcurrants into the cheesecake mix. You want to get a marbled effect.
Put mix into pan and cook at 130C if a fan oven or 160C if not using a fanoven fo 1 and a 1/2 hours.
After 1 and a 1/2 hours mix the remaining cream with a tablespoon of lemon juice to sour and pour the mixture on top of the cheesecake. Leave in the oven for about 15 mmins until beginning to set then sieve the remaining blackcurrants with the juice and sprinkle the puree Jackson Pollock style over the cheesecake to make a pretty pattern. Return the cheesecake to the oven and turn the oven off, leaving it to cool in the oven. Then leave over night in the fridge.

You can do this with any other fruit. With berries don't cook them, keep 2oz to sieve and sweeten with a little sugar. You will use this to top the cheesecake.

With the remaining berries you dot them on the biscuit base before covering them with the cheesecake mix.

And this is my recipe MOS.

Sounds great. You should do your own cook book Mrs Bee! I think I shall have to bake it next week...