Name: Refreshing cheesecake
Yield: 8 servings
Cuisine: Bake
Ingredients: 225.00 g flour bread; 5.00 ml Baking powder; salt just a pinch; 60.00 g butter diced; 1.00 eggs small; 15.00 ml pernod; 30.00 ml milk; 4.00 eggs large; 30.00 ml Goldcrest Pure Honey; 80.00 g castor sugar; 500.00 g cottage cheese creamed; 60.00 ml flour bread; 15.00 fresh mint shredded; 30.00 ml pernod; icing sugar for dusting; fresh mint to garnish

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Ingredients (16)

PASTRY

225.00 g	flour — bread
5.00 ml	Baking powder
	salt — just a pinch
60.00 g	butter — diced
1.00	eggs — small
15.00 ml	pernod
30.00 ml	milk

FILLING

4.00	eggs — large
30.00 ml	Goldcrest Pure Honey
80.00 g	castor sugar
500.00 g	cottage cheese — creamed
60.00 ml	flour — bread
15.00	fresh mint — shredded
30.00 ml	pernod
	icing sugar — for dusting
	fresh mint — to garnish

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Method:

PASTRY: Sift he flour, baking powder and salt into a bowl.
Rub in the butter, then cut in the egg and Pernod, adding enough milk to make a dough.
Form into a ball and chill for 15 minutes.
Warm a heavy baking tray in the preheated oven.
FILLING: Beat the eggs, honey, and sugar together. Work in the cream cheese, mint and Pernod.
Roll out the pastry in a greased 25 cm loose-bottomed tart tin. Trim and crimp the pastry.
Pour in the filling, smooth the top, and bake on the baking sheet at 165 ºC for 40 to 50 minutes until it has risen slightly and is golden.
Switch off the oven and leave the cheesecake in the oven for 2 hours.