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Chocolate & mint cheesecake
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Indulgent dark chocolate and creamy mint cheesecake.
Ingredients:
  • 185g unsalted butter, melted
  • 25g cocoa powder
  • 220g caster sugar
  • 2 eggs
  • 150g plain flour
  • 50g dark chocolate, melted, cooled
  • 75g caster sugar
  • 1 bunch mint, leaves picked
  • 250g cream cheese
  • 1/2 tsp peppermint extract (see note)
  • 100ml thickened cream
  • 2-3 drops green food colouring
Instructions:
  • Preheat your oven to 160°C and prepare a 20cm square cake pan by greasing and lining it with baking paper.
  • In a bowl, combine butter, cocoa, sugar, eggs, and flour until well mixed. Press the mixture firmly into the prepared pan and bake for 15 minutes, or until fully set. Let it cool completely.
  • To prepare the mint topping, combine sugar, mint, and 1/2 cup (125ml) water in a saucepan over low heat, stirring until the sugar dissolves. Raise the heat to medium and simmer for 3 minutes. Allow the mixture to cool. Strain the sugar syrup into a jug, removing the solids. In a food processor, blend the cream cheese briefly to soften. Add the cooled sugar syrup, eggs, peppermint extract, cream, and food coloring; blend until smooth.
  • Transfer the cheesecake mixture into a cake pan, securely wrap the base with foil to seal it. Place the cake pan in a deep baking dish and add enough boiling water to reach halfway up the sides of the pan. Bake for 25 minutes until the topping is slightly set with a gentle wobble. Allow the cheesecake to cool completely, then refrigerate for 2 hours until firm.
  • Slice the cheesecake, generously drizzle with cooled melted chocolate, and enjoy!

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