Cheesecake topped with black current.

Cheesecake Topped with Black Currant

Elegant, creamy, and beautifully balanced, cheesecake topped with black currant is a dessert that feels both classic and special. The rich, smooth cheesecake provides a mild, tangy base, while the black currant topping adds a bold burst of deep berry flavor with just the right amount of tartness. The contrast between the creamy filling and the vibrant fruit makes this dessert perfect for celebrations, holidays, or anytime you want to impress with minimal fuss.

Black currants are known for their intense flavor and dark, jewel-like color. When cooked into a simple sauce, they create a stunning topping that pairs exceptionally well with cheesecake’s richness.

Why This Cheesecake Works So Well

Creamy texture: Smooth and dense without being heavy
Balanced flavor: Sweet cheesecake offsets the tart black currants
Visually striking: Deep purple topping against a pale cheesecake
Make-ahead friendly: Even better after chilling overnight

Ingredients

For the Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the Black Currant Topping

2 cups black currants (fresh or frozen)
½ cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
1½ tablespoons cornstarch

Preparing the Crust

Preheat the oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs and sugar.
Stir in melted butter until evenly moistened.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside to cool slightly.

Making the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and lump-free.
Add sugar and mix until fully combined.
Beat in the eggs one at a time, mixing just until incorporated.
Add sour cream, vanilla extract, and lemon juice. Mix gently until smooth.
Pour the filling over the prepared crust and smooth the top.

Baking the Cheesecake

Place the springform pan on the center rack and bake for 50–60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.

Once cooled, refrigerate for at least 4 hours, preferably overnight.

Preparing the Black Currant Topping

In a saucepan, combine black currants, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries soften and release their juices.
In a small bowl, whisk cornstarch with a tablespoon of cold water.
Stir the slurry into the berry mixture and cook until thickened and glossy.
Remove from heat and allow the topping to cool completely.

Assembling the Cheesecake

Once the cheesecake is fully chilled, spoon the cooled black currant topping evenly over the surface. Spread gently to the edges, letting some of the sauce pool naturally. Chill for another 30 minutes before slicing for the cleanest cuts.

Tips for the Best Cheesecake

Use room-temperature ingredients to ensure a smooth batter
Avoid overmixing once eggs are added to prevent cracks
Cool slowly for the creamiest texture
Strain the topping if you prefer a seedless finish

Variations

No-Bake Version: Use a no-bake cheesecake base and spoon chilled black currant sauce on top
Mixed Berry Twist: Combine black currants with blueberries or raspberries
Chocolate Crust: Swap graham crackers for chocolate cookie crumbs
Extra Tangy: Add a touch more lemon juice to the topping

Serving Suggestions

Serve slices plain or with a dollop of lightly sweetened whipped cream. This cheesecake pairs beautifully with tea or coffee and works well as a make-ahead dessert for gatherings.

Why You’ll Love This Dessert

Cheesecake topped with black currant is the perfect blend of creamy, sweet, and tart. It feels refined without being complicated and delivers both flavor and visual appeal. Whether served at a dinner party or enjoyed as a weekend treat, this dessert is sure to become a favorite.