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.