Chocolate Mint Cheesecake

Chocolate Mint Cheesecake is deliciously wicked for those special occasions when you want to impress your guests.


Crumb Crust
185g sweet biscuits
90g butter, melted

90g dark chocolate
3 eggs
3/4 cup sugar
250g cream cheese, softened
3/4 cup cream
1/3 cup plain flour
pinch bicarb soda
pinch salt
1 tblsp creme de menthe
extra whipped cream

Crush biscuits with the end of a rolling pin or in a food processor. Add melted butter and mix well. Press biscuit mixture over the base and up the sides of a 23cm springform cake tin.

Chop chocolate into pieces and place into a bowl, sit bowl over a pot of hot water, and stir chocolate with a metal spoon until it melts. Don't let the chocolate come into any contact with water. Set aside. Beat eggs until they are light and fluffy; add sugar gradually, beating well until think and pale.

In a separate bowl, beat cream cheese and cream until smooth and thickened. Add melted chocolate, stir until well blended. Fold egg mixture into chocolate mixture with the creme de menthe.

Sift together flour, salt and bicarb soda; add to cream mixture. Pour gently over biscuit base. Bake at 150 degrees celsius for 60 minutes. Turn oven off and leave the door ajar slightly. Allow cheesecake to cool, then refrigerate. Decorate top with remaining whipped cream.

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