Mint Choc Cheese Cake Recipe at MyDish

Mint Choc Cheese Cake

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Method

  • 1. Line a 22 cm / 9 inch springform tin with baking parchment paper.

  • 2. Melt the margarine in the microwave or saucepan. Place the digestive biscuits and after eight chocolates in a food processor. Stir in the melted margarine.

  • 3. Pre-heat the oven to 180 F/ 350 C.

  • 4. Add the digestive mixture to the cake tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.

  • 5. In a large bowl whisk the Chevingtons meduim fat soft cheese, eggs, icing sugar and After eight chocolates and stir until the mixture is well combined.

  • 6. Add the cheese mixture to the tin, making sure the top is even.

  • 7. Place in the pre-heated oven and bake for 30 minutes or until set. Remove gently.

  • 8. Mix the sour cream and caster sugar together. Pour this over the top of the cooked cheese cake. Return to the oven for 15 minutes.

  • 9. Turn the oven temperature off and leave to cool in the oven for 2 hours or until completely cool.
  • To serve the stylish way: Decorate with chocolate mint crisps.

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    Ingredients

    • FOR THE BASE:
    • 16 Plain digestives biscuits
    • 25g Margarine
    • 6 Bittermints chocolates
    • FILLING
    • 750g Chevingtons Meduim fat soft cheese
    • 3 tbsp. Icing sugar
    • 2 Eggs
    • 12 Chocolate mint crisps – roughly chopped
    • TOPPING
    • 450 ml Sour cream (3 small cartons)
    • 2 tbsp. Caster sugar
    • 12 Chocolate mint crisps. to decorate

    By Views 1658  Added Wed May 5 2010


    This is one of those recipes that has the wow factor to satisfy both chocoholic and cheese cake fans as it combines these two magical ingredients together.

     

    Cheesecake is believed to have originated during the times of the Ancient Greeks where it was served to the athletes during the Olympic games back in 776 BCE ~ and it is still as popular as ever! Read More

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