Thursday, 20 August 2009
Baked Redcurrant Cheesecake
I love my local farm. We went to the pick your own area and picked red currants (£2.35 per kg). They are at the end of their season now, but you can still find a lot of really good fruit if you look deep inside the bushes. If you have kids, I definitely recommend taking them to a pick your own farm. My girls love it.
We decided to use our redcurrants to make a cheesecake. It was creamy and rich without being too sweet. In my opinion, redcurrant cheesecakes are the best type of cheesecake.
Click here for the recipe that we used as our basis. We did make a few changes. Obviously we used redcurrants instead of raspberries. We also used three small eggs instead of two eggs and a yolk. Plus we had to cook it for much longer than it recommended. The end result, though, was absolutely scrumptious.
PS-I can't take too much credit. My husband did most of the work on this cheesecake. Thanks hun!