The Recipe Room

Mint and vanilla cheesecake makes for a fantastic flavour combination, but if you like mint chocolate, this dessert is for you. Chocolate Minty Cheesecake has a crunchy biscuit base, topped by a cream cheesecake with chocolate mint crunches in every mouthful. It is great for parties, and children love it.  Best served freestanding as it cuts nicely into wedges. You’ll need a loose bottom or spring-form tin to do the presentation justice.

Ingredients for the base:

• 60g digestive biscuits
• 120g milk chocolate digestive biscuits
• 60g butter

Ingredients for the topping:

• 1 tbsp powdered gelatine (or equivalent in gelatine sheets)
• 3 tbsp water
• 225g full fat soft cheese
• 115g caster sugar
• 115g mint chocolate crisp wafers or sticks
• 2 eggs
• 115ml whipping cream

Preparation Guidelines:

The base:

1. Grease a deep, loose bottom, or spring-form tin (7 to 8 inches).
2. Crush the biscuits either in a plastic bag with a rolling pin or in a mixer.
3. Melt the butter in a pan and stir in the biscuits.
4. Spoon into the base of the tin, and press down a little with the back of the spoon.
5. Put to chill in the fridge.

The topping:

1. While the base sets, sprinkle the gelatine over the water in a small bowl. Melt over a pan of hot water and leave to cool slightly.
2. Beat the soft cheese together with half the castor sugar in a bowl.
3. Break up the mint wafers or sticks, reserving a few for decoration, and stir into the cheese mixture.
4. Separate the eggs and beat the yolks into the cheese mix.
5. Beat in the cooled gel mixture.
6. Whip the cream until thick, and fold in.
7. Leave the mixture until it is on the point of setting (30 mins in fridge).
8. Whisk the egg whites until stiff, and then beat in the remaining sugar.
9. Fold the egg white and sugar; mix lightly but thoroughly into the cheese mix.
10. Spoon into prepared base, tilt gently to level the surface, and chill in the fridge for a further 3-4 hrs.

To Serve:

Turn out of the tin and decorate with remaining mint wafers or sticks.

Note:    If you don’t have a loose bottomed or spring-form tin, use a flat-based glass dish; your dessert will look like a minty version of Eton Mess when you dish up, but it will still taste great.

Time:  30-40 mins to prepare, 3-4 hrs or overnight to set in fridge

Cocoa Treats:  8 servings