Minty Chocolate Cheesecake

    19 hours 40 minutes

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

    20 people made this

    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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    Reviews in English (18)


    I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you.  -  16 Apr 2007  (Review from Allrecipes USA and Canada)


    If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in order to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin!  -  27 Jun 2000  (Review from Allrecipes USA and Canada)


    Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the crumbled graham crackers, and pressed it into a 10" springform. I followed the recipe exactly for the filling, but ended up with about 1/4 cup too much (even for a 10" pan!), which I discarded. I baked above a water bath. When it had cooled overnight, I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again.  -  24 Nov 2005  (Review from Allrecipes USA and Canada)