| • | Crush the biscuits. Mix them with the melted down butter and pour into a 20-22cm loose-bottomed tart tin or shallow cake tin.
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| • | Press the warm, wet crumbs down with your hand to form a base, and then put in the refrigerator to cool.
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| • | Mix the curd cheese, beaten eggs, citrus limon zest and one-half the sugar with a hand-held electrical mixer. It should be thick and creamy. Put the tart tin on a baking sheet. Pour the filling up into the crust and bake in an oven preheated to 180°C for 40-45 minute or until almost set.
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| • | Put the cooked fruit in a cooking pan with the left over sugar, a tablespoon of water, and simmer until the blackcurrants only start to burst.
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| • | Set it aside to cool. For the topping, dash the flour, butter and sugar in a food processor until they resemble crumbs.
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| • |
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| • | Remove the cheesecake from the oven and allow it cool slightly. Lift the fruit from it is juice with a draining tablespoon and tablespoon all over the top of the cheesecake. Pour all over a tablespoon of the juice, and then chill.
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| • | Scatter the crumble mixture all over the fruit and return the cheesecake to the oven for 20-25 minutes or until the crumble is beginning to color.
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| • | Remove from the oven and allow it to cool. Serve the cheesecake with the juices from the fruits.
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