Minty Chocolate Cheesecake


2 sprigs fresh mint, plus more for garnish
1/2 cup whipping cream
3 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
4 large eggs
3 cups chocolate sandwich cookie pieces


1. In a small saucepan combine the mint and the cream and cook over medium heat until very hot but not boiling, about 3 minutes. Let steep for 20 minutes then remove the mint.
2. In a large bowl beat the cheese and sugar together with an electric mixer on medium speed for about 4 minutes or until very smooth.
3. Add the minty cream and beat together for another 2 minutes.
4. Add the eggs one at a time beating well between each addition. Scrape down the bowl and continue mixing.
5. Preheat an oven to 350F.
6. In a food processor combine the chocolate cookies and
butter and pulse until crumbly and combined. Press into the bottom of a 9-inch springform pan.
6. Pour the filling into the pan on top of the crust. Cover with foil and bake until center is just set about 50 minutes. Uncover and place in the refirgerator and chill thoroughly, about 6 hours or overnight.
7. To serve, garnish with mint leaves.

Author: Rachael Daylong

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Published by Starsol