I get a huge amount of satisfaction growing my own produce, and every now and then it allows me to produce a really decadent treat for my family to enjoy. Last night I made this Blackcurrant Cheesecake, using home grown Blackcurrants and fresh laid eggs from the garden.

The recipe is based on one that Hugh Fearnley-Whittingstall published in The Guardian  earlier this year with the addition of the homegrown blackcurrant topping for extra indulgence.  I couldn't decide between making a compote, or getting the blackcurrants to set and sit atop the creamy confection.

After a bit of ohhing and ahhing, I settled on the latter and mixed a sachet of Gelatine crystals into 4floz of hot water, stirring until combined, and then mixed it thoroughly into 16floz of the blackcurrant compote I had made earlier by cooking the topped and tailed blackcurrants with a couple of tablespoons of sugar and a tiny amount of water.

 I then poured the blackcurrant mixture on top of the cooked, cool cheesecake whilst it was still in its spring form tin. Placed the whole thing in the fridge to set and chill overnight.

This morning, I carefully cut around the edge of the tin to release the side of the tin, and removed it. Then placed the cheesecake on a plate carefully removing the baking parchment from the base as I went. A voilà - enough cheesecake to feed the whole neighbourhood for a week!