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: