Title: Ibizan Mint Cheesecake with Blueberry Sauce
Categories: Grigson
Yield: 8 servings

9 " shortcrust pastry case
-baked blind
3 tb Honey

------------------------------FOR THE FILLING------------------------------
11 Mint leaves
450 g Ricotta cheese
4 Eggs; lightly beaten
1 tb Pernod or other anise
-liqueur
125 g Caster sugar

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.