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Choc-mint cheesecake recipe
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Indulgent choc-mint cheesecake for a delightful Sunday treat.
Ingredients:
  • 200g pkt Choc Crunch biscuits
  • 100g butter, melted
  • 60ml water
  • 9.00 gm gelatine powder
  • 60g dark chocolate melts
  • 185ml thickened cream
  • 500g cream cheese, softened
  • 55g caster sugar
  • 1 tsp peppermint extract
  • Green liquid food colouring
  • 35g Peppermint Crisp chocolate bar, chopped
Instructions:
  • Prepare a 20cm springform pan by greasing the base and sides and lining it with baking paper. In a food processor, finely crush the biscuits. Add the butter and pulse until combined. Transfer the mixture to the pan and use a flat-bottomed glass to press it firmly into the base. Chill in the fridge for 30 minutes.
  • Pour boiling water into a heatproof jug, add gelatine, and stir until gelatine dissolves. Let it cool for 5 minutes.
  • In a small saucepan, combine chocolate and 2 tablespoons of cream over low heat. Stir constantly for 2-3 minutes until the chocolate is melted and the mixture is smooth. Transfer to a bowl and let it cool.
  • In a bowl, use an electric mixer to combine cream cheese, sugar, and peppermint extract until light and fluffy. Gradually add the remaining cream until it thickens slightly. While mixing, add the gelatin mixture and enough green food coloring for a pale green tint. Mix until just combined. Pour over the biscuit base in the pan and spoon over the chocolate mixture. Swirl with a knife to create a marbled effect. Chill in the fridge for 6 hours until set.
  • Place the cheesecake onto a serving plate, then generously sprinkle with grated chocolate. Cut into elegant wedges before serving.

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