Chocolate Mint Cheesecake #2 recipe
information
Preparation time 30 minutes, plus 1 1/2 hours to chill,
Cooking time 5 - 10 minutes,
Calories 630 per portion
ingredients
75 g (3 oz) butter
225 g (8 oz) plain chocolate
digestive biscuits, crushed
225 g (8 oz) plain chocolate
digestive biscuits, crushed
For the topping
450 g (1 lb) cream cheese
50 g (2 oz) caster sugar
100 g (4 oz) plain chocolate, melted
2 eggs, separated
few drops peppermint essence
3 tablespoons hot water
15 g (1/2 oz) gelatine
150 ml (1/4 pint) double cream to decorate
50 g (2 oz) caster sugar
100 g (4 oz) plain chocolate, melted
2 eggs, separated
few drops peppermint essence
3 tablespoons hot water
15 g (1/2 oz) gelatine
150 ml (1/4 pint) double cream to decorate
method
1. Lightly grease a 20 cm (8 in) loose-bottomed cake tin. Melt the butter in a saucepan, add the crushed biscuits and mix well to coat evenly. Press evenly over the base of the tin and chill until set.
2. In a mixing bowl beat the cream cheese with the sugar, melted chocolate, egg yolks and peppermint essence. Place the hot water in a small bowl and sprinkle over the gelatine.
3. Stand over a saucepan of simmering water and stir until dissolved. Cool slightly and stir into the cream cheese mixture. Whisk the egg whites until standing in soft peaks and fold in. Pour over the biscuit base and chill until firm.
4. Remove the cheesecake from the tin. Whip the cream until stiff and pipe around the top of the cheesecake.
If a loose bottomed tin is not available grease and line a 20- cm (8 in) deep cake tin and place double thickness foil strips in a cross to lift out set cheesecake.
2. In a mixing bowl beat the cream cheese with the sugar, melted chocolate, egg yolks and peppermint essence. Place the hot water in a small bowl and sprinkle over the gelatine.
3. Stand over a saucepan of simmering water and stir until dissolved. Cool slightly and stir into the cream cheese mixture. Whisk the egg whites until standing in soft peaks and fold in. Pour over the biscuit base and chill until firm.
4. Remove the cheesecake from the tin. Whip the cream until stiff and pipe around the top of the cheesecake.
If a loose bottomed tin is not available grease and line a 20- cm (8 in) deep cake tin and place double thickness foil strips in a cross to lift out set cheesecake.
serving amount
serves 8
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