Baked Mint Chocolate Cheesecake Recipe
This baked mint chocolate cheesecake is rich, smooth and indulgent, with a crisp bourbon biscuit base, a dark chocolate and peppermint filling, and an eye-catching mint chocolate topping.
Servings: 12 slices
Equipment
- Round loose-bottomed 20cm (8") nonstick cake tin
Ingredients
For the base
- 180 g bourbon biscuits
- 50 g salted butter
For the filling
- 200 g dark chocolate (bittersweet) melted
- 400 g full fat cream cheese
- 200 ml double cream (heavy cream)
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 100 g white caster sugar (superfine sugar)
- 10 g plain white flour (all purpose flour)
Instructions
Make the base
- Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
- Pour in the melted butter and mix well.
- Empty the mixture into a 20cm loose-bottomed nonstick tin.
- Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
Make the filling
- In a small bowl, melt the chocolate in the microwave in 30-second blasts.
- Put the cream cheese, cream, eggs, vanilla, peppermint extract, sugar and flour in a large bowl and whisk gently together - you want to avoid incorporating air.
- Add the melted chocolate and mix again.
- Pour the mixture on top of the biscuit base and gently level off.
Bake
- Bake in the oven for 30-40 minutes until firm but slightly wobbly.
- Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
- Allow to cool completely in the tin at room temperature.
Serve
- Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
- Pile the matchmakers on top to serve.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 208mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 845IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 4mg
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