Mint & Chocolate Cheesecake
This Mint & Chocolate Cheesecake is smooth, creamy, luscious and most importantly, tastes like a dream! All that chocolatey decadence, pairs beautifully with the freshness of mint that instantly lightens up the palate, making you keep coming back for seconds (or even thirds!)
I meannnn, look at that! Look how luxurious that looks! And trust me, it tastes just as good, if not more. If chocolate mousse and pudding had a baby, this is what it would taste like.
This recipe was a request by a friend of mine so I cannot take sole credit for bringing this to life. What a delicious idea! I’m not typically somebody who will actively reach for mint desserts, but this cheesecake has me questioning why the hell not?! Mint & Chocolate- made in heaven flavour pairing. I love mint chocolate chip ice cream…AfterEight- yummm! So it feels weird I haven’t made this sooner honestly. Anyway, better late than never.
This recipe is based off my NY style baked cheesecake recipe so it’s already a great starting point. I’ve tweaked in a couple of things to adjust for the texture as well as addition of chocolate. The result is a decadent chocolate cheesecake, that hits all the right spots :D
I’ve shared a lot of tips and details of how to get the smoothest, crack-free cheesecake in this post, so if you’d like some insight, check it out here.
Recipe
Serves: 8
Ingredients
For the biscuit base:
125g oreos
30g salted butter, melted
For the cheesecake batter:
300g cream cheese block, at room temperature
75g sour cream
1 tsp vanilla paste
80g caster sugar
10g plain flour
10g cocoa powder
1g salt
125g good quality chocolate, I use Callebaut 811 54.5%
25g heavy cream
75g whole eggs + 1 egg yolk
1 tsp peppermint extract
For the chocolate ganache:
40g good quality chocolate, I use Callebaut 811 54.5%
40g heavy cream
pinch of salt
For the mascarpone chantilly:
100g mascarpone cream
100g heavy cream
1/2 tsp vanilla extract
20g castor sugar
Method
For the biscuit base:
Preheat oven to 160°C.
Grease a 7” round springform tin/cake ring with butter and line with baking paper on the sides and the base. keep aside.
Blend the oreos in a food processor to fine crumbs.
Add the melted butter and mix to combine.
Transfer the biscuit mix to the prepared baking tin and press it down to cover the base of the tin. Even out using a flat measuring cup or a glass.
Bake for 10-15 mins. Keep aside while you prepare the cheesecake batter.
For the cheesecake batter:
Reduce the oven temperature to 150°C (fan-forced). Wrap the sides of the baking tin with aluminium foil.
Melt the chocolate in a microwave or over a double boiler. Keep aside.
Using a stand mixer fitted with a paddle attachment, beat the cream cheese for 6-8 mins until soft and lump free, scraping down the sides occasionally.
Add the sour cream and vanilla paste and beat again for 1-2 minutes until smooth and lump-free.
Add the sugar, plain flour and cocoa powder and beat until well combined.
Add the cooled, melted chocolate and heavy cream and mix until well combined.
With the mixer running on low, add the whole eggs +yolk and peppermint extract into the cheesecake mix and mix until combined. Do not over beat at this point.
Use a hand whisk and give the cheesecake batter a quick whisk to mix any uncombined bits & break up any lumps.
Place a kitchen towel or clean chux at the base of a roasting pan. Place the baking tin on top of the towel.
Strain the cheesecake batter and pour over the baked biscuit base. Tap lightly to remove any air bubbles.
Pour hot water into the roasting pan to upto 2 cm of the height of the baking tin.
Carefully place the roasting pan into the oven and bake for 30-35 mins or until the sides are set but the centre is slightly wobbly still. Start with 30 mins and add as needed.
Turn off the oven and let the cheesecake sit inside for 5-10 mins.
Remove from the oven. Carefully lift the baking tin from the water bath and let it cool to room temperature at the countertop.* Refrigerate overnight.
For the mascarpone chantilly:
Whisk together all the ingredients to medium to stiff peaks.
Transfer to a piping bag, fitted with a nozzle of your choice. I have used a 13mm star nozzle. Refrigerate until use.
For the ganache:
Place the chocolate and salt in a medium bowl.
Heat the cream until it is hot but not boiling. Pour over the chocolate and whisk to emulsify well. Keep aside.
Assembly:
The next day, transfer the cheesecake to a plate.
Pour the ganache over the cheesecake and use a palette knife to spread evenly. It’s okay if a little drizzles over the sides of the cheesecake. Chill for 5 mins.
Pipe the mascarpone chantilly on top. Refrigerate until ready to serve.
Use a hot knife to cut into neat slices & serve. Bon appetite!
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow along here:
