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Mint Cheesecake
A delicate dessert featuring a shortbread crust and a creamy cheese-and-mint filling, which requires chilling before serving.
Ingredients
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COMPONENT to taste
- to taste
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Method
Dice the butter. Place all ingredients except the water into the bowl of a mixer and mix until you get a coarse, yellow crumb.
Add the water and continue to knead until the dough comes together into a ball.
Press the dough into an even layer on the bottom of an 18–20 cm springform pan, dock with a fork, and bake at 180 °C (350 °F) for 15–20 minutes. Let it cool.
Blend the mint and milk together using an immersion blender until smooth.
Combine all the ingredients for the cheese filling in a bowl and mix on the lowest speed until smooth.
Pour the cheese filling over the cooled crust and bake for 100–110 minutes at 120 °C (250 °F).
Let the cheesecake cool down in the oven to room temperature, then transfer to the refrigerator for at least 6 hours.
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