Black Currant with Wild Mint Cheesecake
A super creamy and deliciously fruity cheesecake - enjoy how amazing a cheesecake can be when you have a jar of the very best jam to dress it!
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FOR THE CRUST: 2 cups graham crackers, crushed
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¼ cup confectioners’ sugar
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6 tbsp unsalted butter
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⅛ tsp salt
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FOR THE FILLING: 24 oz cream cheese at room temperature
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3 large eggs
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⅔ cup granulated sugar
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1 tsp vanilla extract
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Blake Hill Black Currant with Wild Mint Jam
Instructions.
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1
Preheat oven to 350°F and select a 9” pie pan with removable base and a 1 ¼” height.
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2
MAKING THE CRUST: Combine crust ingredients with mixer until crumbs are small and start sticking together.
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3
Shape crust by pressing mix on bottom and sides of pie pan, making bottom thicker than sides.
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4
MAKING THE FILLING: Using mixer at slow speed, whip cream cheese with sugar until smooth, then slowly add eggs and vanilla.
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5
Pour filling into pan, spoon 3 tbsp Blake Hill Black Currant with Wild Mint Jam on top, and gently swirl (do not mix in).
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6
Bake for 20-30 minutes until cake is 165-170°F.
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7
Remove cheesecake from pan, cool on rack for 10 minutes, and then chill in the fridge.
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8
To serve, spread 4-6 tbsp of jam on top, garnish with fresh mint ~ and Enjoy!
