Masses of wild blackberries are ripening now, in England. So much good fruit is going to waste in hedgerows that one feels a duty to forage it for free, taking a rucksack.
Some fruit can be frozen for a month’s time in flat covered trays, but blackberries are best eaten straight away. One should only eat blackberries that are not grown beside a road.
Wheat-free cheesecake with foraged blackberries
- 200g Doves Farm plain wheat-free flour
- 100g butter
- 3 tablespoons of water
- 500g ricotta
- 85g soured cream
- 4 medium eggs, separated
- 200g caster sugar
- 1 lemon, finely grated zest, plus 1 tbsp juice
- 1 tsp vanilla extract
- 2 tbsp plain Doves Farm flour
Make a wheat-free shortcrust case. Bake it in pie dish, covering the base with greaseproof paper and rice to weigh it down for 15 mins at 170 degrees. See
To make the filling, beat the ricotta with the soured cream. Beat the egg yolks with the caster sugar until pale, then add to the cheese mixture, also mixing in the lemon zest and juice and vanilla extract. Beat the egg whites until they form soft peaks. Sift the flour over the ricotta mixture, then fold it in along with the egg whites. Spoon the filling into the pastry case and bake for a further 30 mins. Liquidise fresh blackberries. Add some sugar to taste and serve over the cheesecake.
- With acknowledgements to Waitrose recipes for filling and to Wikipedia for the photo
- Other Waitrose blackberry recipes that can be adapted