Yes - back to that very wet and windy, snow (I kid you not) and hail, thunderstorms and yucky weather holiday.
After experiencing all the above over 7 days we retreated to Dunedin to my sister Ruths house. Within an hour of being there I had checked out her entire edible garden. I found lots and lots and lots of potatoes. But also a plethora of strawberries, redcurrants and whitecurrants. Knowing that she loves a baked cheesecake and was due to arrive back that day, I made this......
While the boys did this.....they loved climbing into a tree.
What I learnt - Aaron will pick currants because they are his favourite fruit. When on holiday making a cheesecake of the top of your head can be ok but not perfect. Baked cheesecake is better the day after when it has had a bit of time to sit and set. Currants look fantastic on top and tasted great in the middle but the contrast was too much with them totally raw and the cheesecake smooth.
To make the cake:
use your favourite baked cheesecake recipe. Lightly poach the fruit in a sugar syrup. When assembling put a layer of filling into the base, add a layer of fruit, then top with remaining cheesecake mix. Cook. once cool put fruit on top and glaze (Ruth had redcurrant jelly in her pantry from previous years. It was a fantastic glaze and kept the one taste throughout).