Redcurrant ripple baked cheesecake

Baked cheesecakes are my ultimate comfort food, welcome at any time of the year. A rich chocolate cheesecake with morello cherries and a slug of kirsch in Winter, a sharp lemon cheesecake with a glass of fizz in Spring, a warm vanilla cheesecake with the first of the Autumn raspberries washed down with an intensely sweet white wine. All are perfect but, at this time of year with the sun blazing down and jewels gleaming at me in my garden, it has to be redcurrant ripple cheesecake and a glass of elderflower cordial with lots of ice!

I use the same basic recipe as the base for all my cheesecakes so, if you feel the urge, you can easily replace the redcurrants with raspberries, blueberries or blackberries or swirl through some chocolate and top with cherries!