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Sunday, April 19, 2015

Chocolate-mint Cheesecake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 12
  • 30 grasshopper fudge mint cookies (keebler)
  • 2 tablespoons butter, melted and cooled
  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
  • 1 cup unsweetened cocoa powder
  • 3/4 cup water
  • 8 ounces cream cheese
  • 8 ounces reduced-fat cream cheese (neufchatel)
  • 2 cups sugar
  • 1 teaspoon peppermint extract
  • thawed frozen whipped topping
  • creme de menthe thin candies, halved diagonally (andes)
  • mint leaf

Recipe

  • 1 coat an 8- or 9-inch springform pan with nonstick spray.
  • 2 break up cookies into a food processor; pulse until fine crumbs.
  • 3 transfer 1/4 cup crumbs to a small bowl; cover and reserve.
  • 4 add butter to remaining crumbs and pulse until blended.
  • 5 press into bottom of prepared pan; place in freezer.
  • 6 sprinkle gelatin over cold water in a small saucepan.
  • 7 let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve and liquid begins to steam.
  • 8 remove from heat.
  • 9 whisk cocoa powder into warm water until well blended; set aside.
  • 10 beat both bricks cream cheese and the sugar in a large bowl with mixer on medium speed until smooth and fluffy.
  • 11 on low speed, beat in cocoa mixture, dissolved gelatin and mint extract until blended.
  • 12 pour over the chilled crust.
  • 13 cover and refrigerate at least 5 hours or until firm.
  • 14 shortly before serving: remove sides of pan.
  • 15 using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
  • 16 press reserved crumbs onto sides of cake.
  • 17 drop small dollops of topping around top edge, then garnish with mint triangles and mint sprigs.

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