Mint and Chocolate Cheesecake Recipe
This delightful Mint and Chocolate Cheesecake is a harmonious blend of creamy cheesecake and refreshing mint, topped with a luscious chocolate layer. Perfect for serving a crowd, this dessert is sure to impress at any gathering or celebration. Here’s how to prepare this indulgent treat for 10 servings!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Butter | 100g |
| Cream Cheese (spreadable) | 500g |
| Heavy Cream (liquid) | 400g |
| Dark Chocolate | 100g |
| Fresh Mint Leaves | 20g |
| Powdered Sugar | 90g |
| Gelatin Sheets | 10g |
| Additional Dark Chocolate | 25g |
| Mint Leaves (for garnish) | to taste |
Instructions:
Step 1: Prepare the Mint Infusion
Start by creating a refreshing mint infusion. Pluck the mint leaves from the stems, rinse them thoroughly under cold water, and gently pat dry with a clean kitchen towel. Transfer the leaves to a small saucepan, then add 350g of fresh liquid cream (reserve the remaining 50g). Heat gently on low for about 3-4 minutes, making sure the mixture doesn’t boil. Once warmed, turn off the heat and let the mixture cool. Once cooled, cover with plastic wrap and refrigerate for at least 4 to 6 hours.
Step 2: Prepare the Cheesecake Base
While the mint infusion is cooling, begin preparing the cheesecake base. In a small saucepan, melt the butter over low heat. Place the digestive biscuits in a food processor and crush them until finely ground. Grease and line the base of a 22cm springform pan with parchment paper. Pour the crushed biscuits into the pan and press them down firmly with the back of a spoon to form an even base.
Step 3: Strain the Mint Infusion
After the mint infusion has chilled, strain the mixture through a fine sieve, pressing the leaves to extract every last drop of mint-flavored cream. Discard the mint leaves.
Step 4: Whisk the Cream
Using a stand mixer fitted with the whisk attachment, beat the mint-infused cream with powdered sugar until stiff peaks form.
Step 5: Dissolve the Gelatin
In a small pan, heat the remaining 50g of cream until it’s just warm (not boiling). Add the gelatin sheets that have been soaked in cold water and gently wring out the excess water. Stir the gelatin into the warm cream until fully dissolved. Let the mixture cool slightly.
Step 6: Add Chocolate and Gelatin
Grate the dark chocolate (100g) and fold it gently into the whipped mint cream mixture. Then, add the gelatin mixture, stirring it in carefully with a spatula to combine.
Step 7: Assemble the Cheesecake
Pour the cream mixture over the prepared biscuit base, smoothing it out with a spatula for an even layer. Refrigerate the cheesecake for at least 4 hours to allow it to set.
Step 8: Add Final Touches
Once the cheesecake has set, carefully remove the springform pan and parchment paper. Grate the remaining 25g of dark chocolate and sprinkle it over the top of the cheesecake for a decadent chocolate garnish. Finish by adding fresh mint leaves for a final touch of freshness and color.
Step 9: Serve and Enjoy
Your Mint and Chocolate Cheesecake is now ready to be served! Slice it up and enjoy the perfect balance of creamy chocolate and refreshing mint. A true crowd-pleaser!
Tips:
- For an extra minty kick, add a few drops of peppermint extract to the filling.
- Let the cheesecake sit out for a few minutes before serving to make it easier to slice.
- You can experiment with different chocolate types (milk or white chocolate) for a different flavor profile.
Enjoy this irresistible cheesecake as a refreshing dessert for any occasion!
This Mint and Chocolate Cheesecake recipe is now ready to be enjoyed. Its combination of flavors, along with the creamy texture and fresh mint, make it a memorable treat for all your special gatherings.
