Rachel’s white chocolate and blackcurrant compote cheesecake

I’ve been retired for almost a year and go to Q Gardens, a community garden in Rochdale, Manchester, on a weekly basis for the social aspect. It gives me purpose and an opportunity to meet people within my local community who I wouldn’t usually come across.

The diverse range of people with a common purpose is what keeps me coming back. I love cooking and particularly enjoy using seasonal fresh produce – you can’t get fresher than picking ingredients straight from the garden yourself.

40 minutes
6–8 people

Ingredients

  • For the blackberry compote:
  • 2 tbsp water 
  • ½ lemon, juice
  • 500g blackcurrants
  • 250g sugar
  •  
  • For the cheesecake:
  • 400g soft cheese
  • 300g white chocolate, melted
  • 50g caster sugar
  • 300ml double cream
  • 100g amaretti biscuits, crushed

Method

  • Pour the water and lemon juice into a pan and bring to the boil on medium-high heat. 
  • Add the blackcurrants and leave until they break down. 
  • Mix in the sugar and heat to 105°C, checking the temperature with the jam thermometer. 
  • Once it has reached temperature, pour into a sterilised jar and leave to cool.  
  • Meanwhile, beat the soft cheese, chocolate, sugar and cream together with an electric whisk. 
  • Put half of the mixture into the loaf tin and spread evenly. 
  • Add half of the blackberry compote. 
  • Put the rest of the creamy mixture into the loaf tin.  
  • Top the cheesecake with crushed amaretti biscuits. 
  • Plate up the cheesecake slices and serve with blackcurrant compote. 

RHS Big Food Share partners

The RHS is working with the Socially Engaged Photography Network to encourage and upskill communities in creative storytelling, through regional projects that follow the stories of local groups throughout the growing year and their experiences, motivations and activities.

Plot2Plate is a community initiative to help people in Rochdale grow their own food. The cost of living crisis has led to many people experiencing increased financial pressure, so the RHS is working with local communities across Rochdale to help them grow their own food in front gardens, allotments, community spaces and backyards.

Socially Engaged Photographer in Residence Gwen Riley Jones has been collaborating with growers across the borough to collect their growing stories to share what it means to them.

Photographs by Gwen Riley Jones

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