Blackcurrant Cheesecake

For the Base:

• 200g plain biscuits, crushed
• 100g butter, melted

For the Filling:

• 250g cream cheese, softened
• ½ cup sugar
• 2 tbsp DryNz Blackcurrant Powder
• ½ cup cream
• 1 tsp vanilla extract

1. Start by crushing the biscuits into fine crumbs using a food processor or a rolling pin. 
2. In a bowl, mix the crushed biscuits with melted butter until well combined. 
3. Press the mixture firmly into the base of a 20cm (8-inch) springform cake tin, ensuring an even layer. 
4. Place the tin in the fridge to chill while you prepare the filling.
5. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. 
6. Add the DryNz Blackcurrant Powder and continue mixing until fully incorporated, creating a beautifully rich purple hue.
7. In a separate bowl, whip the ½ cup of cream until soft peaks form. 
8. Gently fold the whipped cream into the blackcurrant mixture, ensuring a light and airy texture.
9. Pour the cheesecake filling over the prepared biscuit base, spreading it evenly with a spatula. 
10. Cover and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set completely.
11. Carefully remove the cheesecake from the tin and transfer it to a serving plate. 
12. Slice and serve chilled.

Serving Suggestions

• Garnish with fresh toppings - Sprinkle a handful of fresh blackcurrants, raspberries, or blueberries for a vibrant, fruity contrast.
• Add a touch of indulgence - Grate some dark chocolate over the top or drizzle with a little melted white chocolate.
•  Enhance the flavor - A drizzle of honey or maple syrup can add a subtle sweetness.
•  Pair it perfectly - Serve with a cup of herbal tea, blackcurrant iced tea, or even a light sparkling wine for an elegant finish.