Mint Chocolate Cheesecake Recipe
This savory cheesecake is a perfect balance of bittersweet chocolate and mint.
Ingredients:
Crust
1 (9 oz.) package Thin Chocolate Wafers
3 (1 oz.) squares Bittersweet Chocolate
3 Tbsp. White Sugar
7 Tbsp. Butter
Cheesecake Filling
12 (1 oz.) squares Bittersweet Chocolate
4 (8 oz.) packages Cream Cheese
1 3/4 Cups White Sugar
4 Eggs
1/2 Cup Heavy Whipping Cream
1/2 Cup Unsweetened Cocoa Powder
1 Tbsp. Vanilla Extract
1 tsp. Peppermint Extract
1 1/2 Cups Sour Cream
1/4 Cup White Sugar
Chocolate Icing
1/2 Cup Heavy Whipping Cream
1 Tbsp. Butter
6 (1 oz.) squares Bittersweet Chocolate
Directions:
Grind the chocolate wafers and 3 oz. of chocolate in a food processor; the crumbs should be small. Mix in 3 Tbsp. of sugar. Melt 7 Tbsp. of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9” spring form pan.
Cheesecake Filling
Melt 12 oz. of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F. Cool overnight.
In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F. Chill for 6 to 8 hours.
Chocolate Icing
In a small saucepan, simmer 1/2 cup cream and 1 Tbsp. butter. Add to this 6 oz. of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.
And Enjoy!
Yields: 12 servings
