Mint CHOC Chip Cheesecake

This recipe uses fresh mint and the 40g amount is just a guideline as mint varies wildly in strength of flavour. We recommend adding a little at a time until you get the right amount for your tastes. Fresh mint produces a more “green” tasting mint than the synthetic mint flavourings many of us are used to. If you really dislike the “green” flavour of fresh mint, you could use a peppermint extract – again, adding a little at a time to achieve the right balance of flavour for you.

120 g biscuits
100 g CHOC Chick Raw Cacao Butter
6 tbsp CHOC Chick Raw Cacao Powder
2-3 tbsp CHOC Chick Sweet Freedom or maple syrup
500 g cream cheese such as marscapone
50 g icing sugar
40 g approx of fresh mint with stalks removed (see notes)

  1. Crush the biscuits and place in a mixing bowl.
  2. Melt the cacao butter in a bain marie over a low heat. When liquid, remove from the heat, stir in the Sweet Freedom (or agave) and then the cacao powder. Mix until completely combined.
  3. Spoon 6 tablespoons of the liquid chocolate into the bowl with the biscuit crumbs and stir until all of the crumbs are coated with chocolate.
  4. Pour the chocolate coated crumbs into the spring-form tin and press down firmly with the back of a metal spoon. When evenly spread and well compacted, place the tin in the fridge to set.
  5. Pour the rest of the chocolate into a container (a flexible container is helpful) and place in the freezer for at least 10 minutes or until hardened all the way through.

TO MAKE THE FILLING:

  1. Place the cream cheese, icing sugar, mint leaves in the blender and blend until smooth.
  2. When the chocolate in the freezer has set, turn it out onto a chopping board and chop, roughly, into chunks. Stir the chocolate chunks into the minty mascarpone mixture and smooth into the spring-form tin on top of the biscuit base.
  3. *Refrigerate for at least an hour before serving.

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