If you like peppermint or mint, you'll love this Chocolate Mint Cheesecake. The ingredients are so simple yet the chocolate and mint flavor in the cheesecake work so well together, it has a light minty flavor in the cheesecake and feel so refreshing that definitely makes you go for second helpings.
This recipe is adapted from the book Dessert's Temptation
Chocolate Cake (Base)
3 Eggs yolks
65g Sugar
3 Egg whites
60g Cake flour or all purpose flour - sifted
20g Valrhona cocoa powder - sifted
40g Melted butter
20g Fresh milk
Mint Cheesecake
250g Cream cheese (room temperature)
45g Sugar
3 Large eggs
50g Whipping cream
1 to 1 1/2 tbsp Peppermint essence (or puree some mint leaves & push them through a sieve to extract the juice)
Chocolate Cake (Base)
- Beat egg yolks and 30g sugar until fluffy. Stir in flour, cocoa powder, milk and melted butter.
- Beat egg whites and 35g sugar until soft peaks form. Fold egg whites into egg yolks mixture.
- Pour the mixture into a 8 x 8 x 1 1/2 inches (lined) cake tin. Bake at 180C for about 25 minutes or until done.
- Leave cake to cool in tin. (do not remove cake from tin)
To Assemble
- Combine cream cheese and sugar.
- Add one egg at a time. Beating well after each addition.
- Fold in whipping cream and peppermint essence, stir well.(optional ~add a small drop of apple green coloring)
- Pour the cream cheese batter into the cake tin over the chocolate cake base.
- Bake in water bath at 160C for about 35-40 minutes.
- Leave cheesecake cool in cake tin before removing it.
- Chill cheesecake before serve.
Kitchen note: Wrap cake tin with heavy duty aluminum foil to prevent any water from sipping into the cheesecake during baking.
You can replace 1 tsp vanilla extract to the chocolate and cream cheese batter if you don't like peppermint.
Labels: Cheese Cakes
