Blackcurrant lemon cheesecake with fennel seeds and lemon thyme

Name: Blackcurrant lemon cheesecake recipe - unbaked cheesecake recipe
Ingredients: 150g digestive biscuits; 85g unsalted butter; 1tbsp runny honey; 50g jumbo oats, toasted in a dry pan; 300ml double cream; 250g full-fat cream cheese; 1 large lemon, finely grated zest, and juice of ½ lemon; 1tsp fennel seeds, crushed; 125g unrefined caster sugar; 1tsp agar flakes; 200g blackcurrants; 3-4 sprigs lemon thyme, leaves picked

In this extract from his third solo cookbook – 'Root, Stem, Leaf, Flower', River Cottage’s head chef Gill Meller shares this recipe for a tangy and sweet cheesecake

25 September 2020

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Some would argue an unbaked cheesecake isn’t a cheesecake at all. I don’t really know what that means. I make both and they’re equally tasty in their different ways. This particular version hasn’t got eggs in it, so doesn’t get baked, but it’s nonetheless rich. What’s more, it’s quick to make, with less fuss. Fennel seeds and lemon zest are two flavours that work alongside blackcurrants beautifully. I also like to scatter over fresh lemon thyme before serving the cake – it’s pretty easy to get hold of it in the summer.

Find more recipes by Gill Meller from 'Root, Stem, Leaf, Flower'

Serves 8-10

Recipe notes