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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