Wild Berries & Flowers Recipe

Whisk flour, sugar, and salt together in a bowl.

Cut in cold butter with fingertips or a pastry blender until mixture resembles coarse crumbs.

Stir in local honey and egg yolk until dough just comes together.

Press dough evenly into the bottom and up the sides of a 9-inch springform pan. Chill 15 minutes.

Bake at 350°F (175°C) for 12–15 minutes until pale golden. Cool completely on a rack.

Chamomile infusion

Steep 2 tablespoons dried chamomile in 120 ml hot water for 10 minutes. Strain and cool.

In a mixer, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.

Add eggs one at a time, beating after each addition until just combined.

Beat in sour cream (or heavy cream), vanilla extract, and lemon zest until smooth.

Stir in chamomile infusion and cornstarch; mix until fully incorporated.

Pour filling onto cooled crust. Bake in a water bath at 325°F (165°C) for 50–60 minutes, until the center barely jiggles.

Turn off oven; crack the door and let cheesecake cool inside for 1 hour, then refrigerate at least 4 hours (prefer overnight) until fully set.

In a saucepan, combine currants, sugar, and water. Bring to a simmer over medium heat.

Simmer 8–10 minutes, until currants have softened and released juice.

Whisk in lemon juice. To thicken, whisk a slurry made from 1 tsp cornstarch and 2 tsp water, then stir into the sauce and simmer until thickened.

Strain through a fine-mesh sieve to remove seeds and skins. Return strained sauce to the pan and cool completely.

When cheesecake is fully chilled, run a knife around the edge and remove the pan sides.

Spread or dollop a generous pool of black currant coulis on the plate.

Slice the cheesecake and place on the plate. Garnish with fresh berries and edible flowers; drizzle with a touch of local honey.