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