Go Back Email Link
+ servings

Lemon, lime and blackcurrant cheesecake

Gluten-free, Soya-free, Nut-free
4.67 from 3 votes
Servings 10 portions
Author Vicki Montague - The Free From Fairy


  • 300 g blackcurrants
  • 350 g white sugar
  • 175 g gluten free digestive-style biscuits
  • 60 g unsalted butter
  • Zest and juice of 1 lime
  • Juice of 1 lemon
  • 500 g cream cheese
  • 200 ml sour cream or creme fraiche
  • 2 whole eggs plus 1 extra egg yolk
  • You will need a 20cm deep sided non-stick spring-form tin - base lined with baking paper


  • Pre-heat the oven to 150 degrees, fan 130 degrees
  • Place the blackcurrants, 150g sugar and 2tbsp water into a small pan and heat for 4-5 minutes, stirring occasionally until the fruit is soft but still retains its shape
  • To make the blackcurrant sauce place three quarters of the blackcurrants in a sieve over a bowl, with most of the juice and press through until all the juice from the blackcurrants is in the bowl.  Discard the solids in the sieve
  • Set aside the blackcurrant sauce and the pan with the remaining blackcurrants
  • Place the biscuits into a food processor if you are lucky enough to have one and pulse until you have crumbs.  Otherwise place in a strong food bag and bash with a rolling pin.
  • Melt the butter and combine with the biscuit crumbs.  Press into the prepared tin and place in fridge until the filling is ready
  • To make the filling, mix the cream cheese until smooth, then add the sour cream, remaining 200g sugar, eggs, lime zest and juice and lemon juice
  • Scatter the whole remaining blackcurrants over the biscuit crumb.  Pour the cream cheese filling over the top and add a swirl of the blackcurrant sauce
  • Bake for 50 minutes then turn off the oven and leave the cheesecake for a further 30 minutes in the oven before removing to cool at room temperature.  Once cool place in the fridge until ready to serve
  • Serve with the blackcurrant sauce.