Directions

1. In a blender, crush the biscuits until they reach a fine crumb consistency.
2. Mix the crushed biscuits with the melted butter until well combined.
3. Press this mixture firmly onto the bottom of a 17 cm diameter springform pan, creating an even layer.
4. Place the pan in the refrigerator to set while preparing the filling.
5. Whip the cream until it forms soft peaks.
6. Gradually add sugar and cream cheese to the whipped cream, stirring until the mixture is smooth.
7. Squeeze juice from half a lemon into a separate bowl or cup.
8. Prepare the gelatine or agar agar as per the product's instructions, using the lemon juice as the required liquid.
9. Once the gelatine or agar agar is ready, pour it into the cream cheese mixture and stir until well combined.
10. Retrieve the springform pan from the fridge and pour the filling over the biscuit base, spreading it out evenly.
11. Return the pan to the refrigerator and let the filling set for a few hours.
12. In a bowl, mix the blackcurrant powder with water until well combined.
13. Prepare the gelatine or agar agar as per the product's instructions, but this time using the blackcurrant mixture as the liquid.
14. Once ready, pour the blackcurrant gelatine mixture over the set cheesecake filling.
15. Place the cheesecake back into the refrigerator and let the topping set completely. Once the topping has fully set, your blackcurrant cheesecake is ready to serve.