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After dinner mint cheesecake slice recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Decadent mashup of brownie and cheesecake with a refreshing mint twist.
Ingredients:
  • 50g butter
  • 270g dark chocolate, chopped
  • 1 egg, lightly whisked
  • 170g caster sugar
  • 40g (1/4 cup) plain flour
  • 15.00 gm cocoa powder
  • 250g cream cheese, at room temperature
  • 1/4 tsp vanilla bean paste
  • 1/2 tsp peppermint essence
  • 425ml thickened cream
  • 6.00 gm gelatine powder
  • 2 x 150g Harringtons After Dinner Mints
Instructions:
  • Preheat your oven to 160°C/140°C fan forced. Line a 16 x 26cm slice pan with parchment paper, leaving an overhang on the long sides. In a heatproof bowl over simmering water, melt the butter and 70g of chocolate until smooth. Let it cool for 5 minutes.
  • Combine the egg and 70g (1 ⁄3 cup) of sugar with the chocolate mixture. Gently sift the flour and cocoa powder over the mixture and stir until just combined. Pour the batter into the prepared pan, smooth the surface, and bake for 15-20 minutes until a skewer inserted into the center comes out with crumbs. Allow to cool completely before serving.
  • In a bowl, use electric beaters to whip the cream cheese and remaining caster sugar until smooth. Mix in the vanilla, peppermint essence, and 300ml of cream until fully combined. In a small microwave-safe bowl, combine 2 tablespoons of water with gelatine, microwave for 10 seconds, then whisk with a fork until the gelatine dissolves. Add the gelatine mixture to the cream cheese mixture and beat until smooth. Pour over the slice base, smooth the top, and refrigerate for 4 hours or overnight.
  • In a heatproof bowl, melt the remaining chocolate and cream over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until smooth. Let it sit for 5 minutes. Pour the mixture over the cheesecake, smoothing the surface. Top with after-dinner mints. Chill in the fridge for 2 hours until firm. Cut into squares before serving.

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