Blackcurrant and rosemary cheesecake recipe

• 85 g (3oz) butter, plus extra for greasing
• 200 g (7.1oz) digestive biscuits
• 1 tbsp chopped rosemary
• 675 g (23.8oz) cream cheese
• 225 g (7.9oz) caster sugar
• 2 eggs
• 1 tsp natural vanilla extract
• 225 g (7.9oz) blackcurrants
• 1 cup caster sugar, to taste
• 1 tsp arrowroot

1. Preheat the oven to 150C (300F/Gas 2).
2. Grease a 20cm (8in) loose-bottomed cake tin.
3. Put the biscuits in a plastic bag and crush with a rolling pin.
4. Melt the butter in a pan, then add the biscuit crumbs and rosemary, and stir until well coated.
5. Press the crumbs into the base of the tin.
6. Beat the cheese with the sugar, eggs, and vanilla extract.
7. Spoon into the prepared tin.
8. Level the surface.
9. Bake for up to 1- 1/4 hours, until set.
10. Turn off the oven and leave until cold.
11. Chill.
12. Stew the blackcurrants in 4 tbsp water until the juices run, but the currants still hold their shape.
13. Sweeten to taste.
14. Blend the arrowroot with 1 tsp water and stir in.
15. Cook, stirring, until thickened and clear.
16. Leave to cool.
17. Remove the cheesecake from the tin and place on a serving plate.
18. Spoon the blackcurrant topping over so that the fruits trickle down the sides a little.

butter, digestive biscuits, rosemary, cream cheese, caster sugar, eggs, natural vanilla, blackcurrants, caster sugar, arrowroot

Taken from www.lovefood.com/guide/recipes/15914/blackcurrant-and-rosemary-cheesecake-recipe (may not work)