This is a New York style cheesecake – smooth and perfectly creamy. Don’t be tempted to skip the water bath, or open the oven door... this is the secret for a successful texture.
Preheat the oven to 180°C, 350°F, Gas Mark 4.
To make the base, place the biscuits and cocoa powder into a food processor and blend until fine crumbs.
Next, add the melted white chocolate and pulse well.
Lightly press into the tin making an even layer, then chill well.
In a food processor, blend the cream cheese and sugar until smooth.
Add the cornflour blend again before adding the eggs, one at a time, do not over beat.
Finally, add lemon juice, vanilla and crème fraiche and blend until smooth, again don’t go mad.
Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Place the tin into a roasting dish. Pour the filling onto the biscuit base.
Warm the Caramel, and gently ripple into the batter, in a circular motion, allowing it to fall from a spoon: Don’t stir the caramel into the filling.
Surround the tin with 2.5cm (1”) of very hot water. Bake in the centre of the oven for 45 minutes.
Turn off the oven, without opening the door, and leave for 1 hour to set. Remove to a rack to cool completely, then chill overnight.
Liquidise the blackcurrants, sugar, lemon juice and half the water into a smooth sauce add a touch more water if needed, finally strain through a fine sieve.
To serve cut into 6-8 wedges nice wedges and pour over a little blackcurrant sauce.