Mint & Chocolate Cheesecake
A rich, creamy blend of refreshing mint and decadent chocolate in every bite. Must try recipe if you love Mint & Chocolate!
[adrotate group="2"] [adrotate group="4"]- 300g/10.6oz Chocolate Cookies (Double)
- 125g/4.4oz Butter (melted)
- 500g/17.6oz Cream Cheese (room temperature)
- 100g/3.5oz Icing Sugar
- 1 (285ml) Double Cream (whipped)
- 1Tsp Gelatin Powder (plus 25ml water)
- 125g/4.4oz Aero Chocolate (sliced)
- 1 Tsp Green Food Colouring
- Chocolate Sauce for serving
- Green Macaroons
- Blueberries
- Meringue Cookies
- Whipped Cream
- Chocolate Sprinkles
- Mint Leaves
Crush biscuits and mix with melted butter. Press mixture into the base and sides of a 27cm springform tart pan. Refrigerate for 30 minutes while you make the filling.
Place the Cream cheese, icing sugar, and food coloring in a large bowl and mix until smooth. Add more food coloring if you want it a darker color as you go along mixing.
Fold in the whipped cream, followed by the chopped mint aero then the dissolved gelatin. (Sprinkle the gelatin over the water in a small bowl. Leave for a few minutes to absorb into the water then microwave a few seconds till it dissolves and turns into liquid. If it is hot leave it to cool before adding to the mixture.)
Remove the base from the fridge and fill with the cheesecake filling. Smooth the surface and allow to set for at least 6 hours.
When ready, remove from tin and decorate as desired.
Serve with a drizzle of chocolate sauce on top.
Enjoy!