Chocolate and mint cheesecake

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Ingredients

Filling

  • 250 g minced cream cheese at room temperature
  • 1/3 cup powdered sugar
  • 1 Teaspoon vanilla extract
  • 1 teaspoon of gelatin powder
  • 2 teaspoons of hot water
  • 1 cup of cream
  • 8 mints for after dinner
  • 1 tablespoon of water

Base

  • 90 g of crushed cookies
  • 1 tablespoon of cocoa powder
  • 45 g unsalted butter, melted

Method

  1. Base: Finely crush the cookies in a plastic bag.

  2. Stir the cocoa.

  3. Add melted butter.

  4. Press onto the base and sides of a greased 18cm pan with a removable base. Refrigerate.

  5. Filling: Beat the cream until it maintains its shape, refrigerate.

  6. Beat cream cheese, icing sugar and vanilla until smooth.

  7. Sprinkle gelatin over hot water and stir until smooth.

  8. Add to cream cheese mixture, beat until smooth.

  9. Fold the whipped cream into the cheese mixture with a whisk.

  10. Spoon at the base of the crumb, evenly.

  11. Put mints after dinner and extra water in a double saucepan, or a bowl over a saucepan of boiling water. Stir as it melts until combined. Let cool a little.

  12. Pour the chocolate over the cheesecake and swirl on the top surface of the cheesecake.

  13. Refrigerate until ready.

Notes

I cut this recipe out of a magazine in about 1980.

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