Peppermint Cheesecake is very decadent and a great idea for those special occasions such as a birthday. A great companion for good coffee.
185g plain chocolate biscuits
90g butter, melted
500g cream cheese, softened
1/2 cup caster sugar
1/2 cup milk
1 tblsp gelatine
1/4 Peppermint Crisp chocolate, chopped finely
1/4 cup cold water
1 cup whipped cream
90g milk chocolate, chopped finely
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix well to combine. Press crumb mixture into the base of a 23cm springform cake tin. Bake at 180 degrees celsius for 10 minutes. Remove tin from oven and set on a wire rack to cool.
Put cold water into a small saucepan and sprinkle gelatine over the top. Heat gently on stovetop and stir until gelatine has fully dissolved. Set aside to cool slightly.
Using an electric mixer, beat cream cheese and caster sugar on medium speed until smooth. Gradually add gelatine, milk and peppermint crisp and mix well. Fold in whipped cream and chopped chocolate. Pour mixture over biscuit base. Refrigerate for a minimum of 6 hours, preferably overnight. Decorate with crushed Peppermint Crisp and whipped cream.
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