Ibizan mint cheesecake with blueberry sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | \" shortcrust pastry case baked blind | |
| 3 | tablespoons | Honey |
| 11 | Mint leaves | |
| 450 | grams | Ricotta cheese |
| 4 | Eggs; lightly beaten | |
| 1 | tablespoon | Pernod or other anise liqueur |
| 125 | grams | Caster sugar |
Directions
FOR THE FILLING
Preheat oven to 190c/375f/Gas 5.
1 Chop six mint leaves very finely. Beat the ricotta cheese to soften, beat in the eggs, Pernod, mint and sugar. Fill the case with the ricotta mix.
Bake for 20-30 minutes until set. When almost done, warm the honey slightly.
2 Remove the cheesecake, brush the honey over the pastry edge and centre of the tart, and decorate with the remaining mint leaves. Serve warm or cold, accompanied by the sauce.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.