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.

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