Monday, September 29, 2014

Sweet: Mint Chocolate Cheesecake

For the Crust -

  • 16 oz crushed vanilla wafers, processed to a fine powder
  • 2 tbsp butter melted

For the Filling -

  • 16 oz cream cheese, softened (2 boxes)
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/4 extract 
  • 6-12 drops green food coloring

For the Ganache -

  • 1/3 cup heavy cream
  • 4 oz semisweet chocolate chips

1. For the Crust - Process wafers in a food processor or blender. Melt butter. Pour into a large bowl and add butter. Stir to mix and combine well with a fork. Pour into a greased springform pan and press on bottom and up sides to create the crust.

2. For the Filling - In a stand mixer, cream sugar and cheese. Scrape down sides of bowl. Add vanilla and then eggs one at a time, scraping down bowl after each egg addition. Add Creme de Menthe and stir to combine and until color is consistent. Pour filling into springform pan and bake at 350 degrees F for 45-55 minutes or until center is set. Let sit to cool completely. Place in refrigerator for 12-24 hours. When ready to serve, run a sharp knife around the inside of the pan and release the cheesecake. Top with ganache and serve.

3. For the Ganache - In a heavy bottomed saucepan over low to medium heat, bring heavy cream just under boiling. DO NOT LET BOIL OVER. Pour hot cream over chocolate chips in a bowl and stir to melt chips. Let sit for 5 minutes and spread over cheesecake. Slice and serve. The cheesecake can be refrigerated with ganache if you prepare ahead of time.

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