Summer Food - Redcurrants

We grow several different fruits down on the farm - blackcurrants, raspberries, gooseberries as well as these beautiful redcurrants. These little ruby berries are very good for you as they are full of antioxidants, high in vitamin C and a portion can provide 6% of your daily iron intake - so ideal for adding to your breakfast bowl.

Below is one of our favourite ways to eat them -  a homemade ricotta and redcurrant cheesecake. It's light and utterly delicious. Try our recipe below and don't forget to pick up some of our honey* and free-range eggs* too as they are essential ingredients! 

Here are some other recipe suggestions for redcurrants:

They are perfect for preserves, so try whipping up some jars of redcurrant jelly.
Make a quick summer berry compote to serve over ice cream.
Add them to a pavlova with strawberries and raspberries.
Pop them in a salad - try this sausage and redcurrant salad. 
Or make a batch of these luscious sounding redcurrant and hazelnut brownies.

Ricotta and Redcurrant Cheesecake 

15 digestive biscuits, whizzed into breadcrumbs in a food processor 
30 g unsalted butter, melted 
250 g ricotta cheese
150 ml creme fraiche
90 g caster sugar
1 tbsp honey* (available in the farm shop)
2 free-range eggs* (available in the farm shop) 
1 tsp vanilla extract
150 g fresh redcurrants* (available in the farm shop) 
Preheat the oven to 200 degrees C or 180 degrees C if using a fan oven.
Grease and line a 23cm springform cake tin.
Place the biscuit breadcrumbs in a large bowl and mix with the melted butter. 
Press the mixture into the cake tin and push down firmly to create a level surface.
Bake in the oven for ten minutes until golden brown. Remove from oven. 
Lower the oven temperature to 180 degrees C or 160 degrees C if using a fan oven.
With an electric mixer, whisk together the ricotta, creme fraiche, sugar, honey, eggs and vanilla extract. 
Fold in the redcurrants but leave a few to decorate the top. 
Pour the mixture onto the top of the biscuit base and return to the oven. 
Bake for 45 - 55 minutes until the top is golden brown but still has a little wobble on the top.
Leave to cool in the tin. 
Turn onto a plate and chill for a couple of hours in the fridge.