Minty Chocolate Cheesecake

    Minty Chocolate Cheesecake


    18 people made this

    This is a homemade mint chocolate cheesecake. I love the subtle mint flavour that comes from peppermint essence.

    Serves: 16 

    • Base
    • 280g thin chocolate biscuits
    • 90g dark cooking chocolate
    • 3 tablespoons white sugar
    • 7 tablespoons butter or margarine
    • Filling
    • 375g bittersweet chocolate
    • 1 kg cream cheese
    • 1 3/4 cups (400g) white sugar
    • 4 eggs
    • 1/2 cup (125ml) thickened cream
    • 1/2 cup cocoa
    • 1 tablespoon vanilla essence
    • 1 teaspoon peppermint essence
    • Topping
    • 1 1/2 cups (375g) sour cream
    • 1/4 cup (60g) white sugar
    • Chocolate Icing
    • 1/2 cup (125ml) thickened cream
    • 1 tablespoon butter
    • 185g dark cooking chocolate

    Preparation:20min  ›  Cook:1hour20min  ›  Extra time:18hours cooling  ›  Ready in:19hours40min 

    1. Base: Grind the chocolate biscuits and chocolate in a food processor; the crumbs should be small. Mix in sugar. Melt butter and add it to the chocolate crumbs. Press into the bottom of a 22cm springform pan.
    2. Filling: Melt chocolate and cool slightly. Blend in cream cheese, sugar, eggs, cream, cocoa, vanilla and peppermint essence. Pour this in crust. Bake for one hour at 180 degrees C. Cool overnight.
    3. Topping: In a small bowl mix together the sour cream and sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 180 degrees C. Chill for 6 to 8 hours.
    4. Chocolate Icing: In a small saucepan simmer cream and butter. Add to this the chocolate and stir until melted. Remove from heat. Freeze until the mixture is piping consistency. Using a pastry bag pipe a lattice on the top.

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