Tuesday, 26 July 2016

More blackcurrant recipes - cheesecake

blackcurrant cheesecake July 16

We are gradually getting through the bucket of blackcurrants. Previously we had made jam and ice cream. Yesterday I made cheesecake. It meant I could use some of our glut of ricotta cheese. Ingredients were:

  • 500g ricotta cheese
  • 300g blackcurrants
  • 5 tbs of runny honey (this was from last year's rather small honey crop)
  • 4 eggs
  • a bowl of foam from the jam pan from when we had the blackcurrant and rhubarb jam
  • about 2 large mugs of cream
All the ingredients were mixed together. I then lined a flan dish with shortcrust pastry and added in the filling. It was then baked for nearly an hour at 180C and then 160C for 15 minutes.

No comments: