Black Currant & Wild Mint Cheesecake

Black Currant & 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

⅓ cup confectioners’ sugar

6 Tbsp unsalted butter

⅛ tsp salt

FOR THE FILLING: 24 ounces Cabot 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: Mix crushed Graham crackers, confectioner’s sugar, butter and salt, using a food processor wish, until crumbs are small and start sticking together

3

Start shaping your crust by pressing crumb mix on the bottom and up the sides of your pie pan, making sure the bottom is thicker than the sides

4

MAKING THE FILLING: Using mixer at a slow speed to avoid too much air getting in the batter, whip the cream cheese with sugar until smooth then add vanilla and eggs, one at a time

5

Pour the batter into the crust pan then spoon 3 Tbsp Blake Hill’s Black Currant with Wild Mint Jam on top of the filling and swirl around with a toothpick to create a pattern while not completely mixing the jam into the batter

6

Bake initially for 20 minutes and then shield the crust with strips of aluminum foil and bake for an additional 10 minutes until internal temperature of cheesecake is 165 to 170

7

Remove cheesecake from the pan, let it cool on a rack for 10 minutes then put in the fridge to chill

8

When ready to serve, spread another 3 - 4 Tbsp Black Currant with Wild Mint Jam on top, and decorate with mint leaves

9

Serve while cold and Enjoy!

Black Currant & Wild Mint Cheesecake

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