So last weekend I picked a load of blackcurrants from the allotment, and as the weather was so warm I decided a cheesecake would be perfect.
I had a look at some old recipes, and searched on the internet, but so many either required baking (too hot for that) or needed gelatine to make it set. So I mixed up a few recipes and it turned out really well.
The base was about 200g ginger biscuits and 75g melted spread. I did think afterwards that I could have used coconut oil- might try that next time.
I ordered this quark from Ocado and used it for the “cheese” layer. The lemon was very very tart indeed, I wasn’t a fan, but the vanilla was lovely on its own. Anyway, I mixed both tubs and added a little condensed milk to sweeten, then poured this over the base.
Then I left that to chill while I made the topping.
I took out all the strawberries and a few redcurrants, and put the blackcurrants in a pan. Not sure how many but more than a small punnets worth. I added a splash of water and a little coconut sugar, and gently simmered it until the berries burst and the sauce thickened a little.
I left it to cool and added a few blackcurrants and the redcurrants as a decoration. We took it to Andy’s parents’ (that was a fun car ride!) and enjoyed it for Sunday tea. (I lined the tin with cling film as it is a loose bottomed pan and sometimes filling has leaked out before!)
Now I have more blackcurrants this week- what shall I do with them this time?