Blackcurrant Marbled Cheesecake

I think the colour 'Palette' here is beautiful.  (It would be a good design focus for spinning a Yarn).

In true 'Lucy In The Sky' fashion I find a recipe and make it my own depending on what is available in my store cupboards.  This is the recipe I devised based on the 'Blackcurrant Swirl Cheesecake' recipe from my
'Five Recipes to Make with Fresh Blackcurrants' post yesterday.

Blackcurrant Marbled Cheesecake
Ingredients
For the Base
300g of crushed Chocolate Digestive Biscuits
125g of melted butter
(If you have never used Chocolate Digestives for a biscuit base before Oooo, give it a try!)
For the Cheesecake Mix
450g of Curd Cheese (Lower in fat than cream cheese, see who says I am not health conscious!)
1tsp of Vanilla Essence
50g sugar
2 Beaten eggs
2 tbls of Natural Yogurt
For the Blackcurrant Puree
400g of Blackcurrants
100g of Sugar

Method
First make the Blackcurrant Puree.  Place the blackcurrants in a saucepan and simmer gently until they are all soft and broken down.  Rub them through a metal sieve.  This is easier when they have cooled.  Stir in the sugar.
For the base mix the crushed Chocolate Digestives with the melted butter and press in to an 8 inch Flan dish.  Put it into the fridge to cool.
For the Cheescake, mix the Curd Cheese, Natural Yogurt, Sugar, Eggs and Vanilla Essence.
Place the Cheesecake mix on top of the flan base.  Drizzle the Blackcurrant Puree over the top and use a  skewer to swirl a 'Marbled' effect.

Bake the Cheesecake in the oven on Gas mark 1, (140C, 270F) for 1 hour.

Does this count as one of my five pieces of fresh fruit and vegetables a day?  Bring on the Blackcurrants.  

Thank you for all your lovely comments yesterday, I feel like I am having my own

 'Blackcurrant - Food Festival' in celebration of these little Black Juicy Gems.  You can read more about the Blackcurrant here at:

 The Blackcurrant Foundation.  Blackcurrants have climbed the ranks in scientific studies to earn the title of 'The Number One Super food'.  They contain three times more Vitamin C than an Orange and are extremely rich in disease fighting antioxidants.  They have health benefits for Cardiovascular, Aging and Brain function, Eyes and Vision, Asthma and Urinary Tract health to name but a few.  They have been grown and used by herbalists in the UK since The Middle Ages.  The British Isles produces 13,000 tonnes each year.  I think they need to be re-named, 'The Wonder Berry'.