BLUEBERRY MINT BAKED CHEESECAKE
A beautiful cake, ripe with fresh berries and mint, perfect for the warmer months. The filling is spiked with lime zest and dotted with blueberries that leak through the creamy filling, giving it a fresh fresh yet decadent feeling. All encased in a buttery ginger base that just melts in your mouth.
Ingredients
Method
Equipment: 8 or 9” springform cake tin (or cake ring w foil wrap), shallow baking tray, food processor (or stand mixer), offset spatula.
Follow along with the Classic Baked Cheesecake recipe.
Once the cream cheese mixture is ready, fold through 1 cup of blueberries.
Pour one third of the mix over the biscuit base. Scatter a handful of blueberries over the top.
Repeat twice with the remaining mix and blueberries.
Once the base is filled, and dotted with the final blueberries, bake as stated in the Classic Baked Cheesecake recipe.
Cool overnight in the fridge, remove from tin and place on a serving platter. Generously decorate with fresh mint leaves and a handful of fresh blueberries.
Follow along with the Classic Baked Cheesecake recipe
ADD:
3 cups fresh/frozen blueberries
1/2 bunch fresh mint
Serves 12-16 slices
Cake needs to set in the fridge overnight.
