Redcurrant and Ricotta Cheesecake

Don't you just love this time of year? Blue skies, the warmth of sunshine on your face and best of all, summer food. At the garden we are currently harvesting a lot of fruit - gooseberries, strawberries, raspberries and redcurrants. Now I know what to do with most of these, but redcurrants are not something I ever use. They are sour little things, very pretty to look at and generally get used to make jellies and sauces with. But I thought it would be nice to try them in a cheesecake.

This is a baked cheesecake and uses ricotta and creme fraiche rather than cream cheese. It's remarkably light and perfect for afternoon tea or pudding. And it takes no time at all to make it - perfect.


15 digestive biscuits, whizzed to breadcrumbs in a food processor

30g unsalted butter, melted

250g ricotta cheese

150ml creme fraiche

90g caster sugar

1 tbsp honey

2 free-range eggs

1tsp vanilla extract

150g fresh redcurrants


^ Pre-heat the oven to 200C. 

^ Grease and line an 18cm springform cake tin with greaseproof paper.

^ Place the crumbled biscuits in a large bowl  and mix with the melted butter

^ Press the mixture into the base of the cake tin and push down firmly to create a level surface. 

^ Bake in the oven for 10 minutes or until golden brown. Remove from oven.

^ Lower the oven temperature to 180 C.

^ With an electric mixer, whisk together the ricotta, creme fraiche, sugar, honey, eggs and vanilla. 

^ Fold in the redcurrants (you can leave a few to decorate the top when the cake is cold if you wish).

^ Pour the  mixture onto the top of the biscuit base in the prepared tin and bake for 45-55 minutes until it goes golden brown but still has a little wobble on the top. 

^ Leave to cool in the tin before turning out onto a plate and chilling in the fridge for a couple of hours.

Eat and enjoy one of our most undervalued summer fruits. x