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!
FOR THE CRUST: 2 cups graham crackers, crushed
¼ cup confectioners’ sugar
6 tbsp unsalted butter
⅛ tsp salt
FOR THE FILLING: 24 oz cream cheese at room temperature
3 large eggs
⅔ cup granulated sugar
1 tsp vanilla extract
Blake Hill Black Currant with Wild Mint Jam
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 Blake Hill Black Currant with Wild Mint Jam on top, and gently swirl (do not mix in).
6
Bake for 20-30 minutes until cake is 165-170°F.
7
Remove cheesecake from pan, cool on rack for 10 minutes, and then chill in the fridge.
8
To serve, spread 4-6 tbsp of jam on top, garnish with fresh mint ~ and Enjoy!
