Chocolate Mint Cheesecake
Apr 5, 2024 23:31:04 GMT -5
Post by Honoria on Apr 5, 2024 23:31:04 GMT -5
Chocolate Mint Cheesecake
PREP TIME
40 minutes
COOK TIME
1 hour 15 minutes
TOTAL TIME
6 hours 10 minutes
SERVINGS
10
Ingredients
Crust
2 cups classic Oreo cookie crumbs, about 22 cookies from a standard 20 ounce package
¼ cup granulated sugar
2 tablespoons salted butter, melted
Cheesecake Filling
1 cup white chocolate chips, melted and cooled
24 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons peppermint extract
4 eggs
1 cup sour cream
¼ teaspoon gel based green food coloring, or preference
Ganache
1 cup semi-sweet chocolate chips
5 ounces Andes mints, removed from wrapper and broken into pieces
1 cup heavy whipping cream
Instructions
Crust
Preheat the oven to 325°F.
Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
Melt the white chocolate in a large mixing bowl by microwaving in 30 second increments and stirring between each session until smooth and fully melted. Set aside to prepare crust.
Pulverize Oreo cookies in food processor until fine crumbs form.
Add sugar and melted butter and pulse a few more times until mixture is fully combined.
Set aside 1 cup of cookie crumb mixture.
Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling
To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese and flour until smooth.
Add peppermint extract and mix in. Taste then add additional mint flavoring if you’d like.
Add in one egg at a time, stirring gently by hand until fully incorporated.
Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.
Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”.
Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
Turn off the oven, leaving the door closed for 20 to 30 minutes.
Crack the door to the oven, leaving the cheesecake inside for an additional hour.
Chill in the refrigerator for 2 to 3 hours before adding ganache.
Ganache
Combine chocolate chips and chopped Andes mints in a small mixing bowl.
Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
Remove lid from mixing bowl and whisk chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.
Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
Pour thickened ganache over the top of the chilled cheesecake.
Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
Serve immediately, or you can return the cheesecake to the refrigerator to chill for 2 hours up to overnight until serving.
Notes
You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.
To get your desired flavor, taste and add additional mint flavoring if you’d like.
Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
The easiest way to melt the white chocolate chips is in the microwave in 30-second increments until smooth.
link
PREP TIME
40 minutes
COOK TIME
1 hour 15 minutes
TOTAL TIME
6 hours 10 minutes
SERVINGS
10
Ingredients
Crust
2 cups classic Oreo cookie crumbs, about 22 cookies from a standard 20 ounce package
¼ cup granulated sugar
2 tablespoons salted butter, melted
Cheesecake Filling
1 cup white chocolate chips, melted and cooled
24 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons peppermint extract
4 eggs
1 cup sour cream
¼ teaspoon gel based green food coloring, or preference
Ganache
1 cup semi-sweet chocolate chips
5 ounces Andes mints, removed from wrapper and broken into pieces
1 cup heavy whipping cream
Instructions
Crust
Preheat the oven to 325°F.
Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
Melt the white chocolate in a large mixing bowl by microwaving in 30 second increments and stirring between each session until smooth and fully melted. Set aside to prepare crust.
Pulverize Oreo cookies in food processor until fine crumbs form.
Add sugar and melted butter and pulse a few more times until mixture is fully combined.
Set aside 1 cup of cookie crumb mixture.
Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling
To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese and flour until smooth.
Add peppermint extract and mix in. Taste then add additional mint flavoring if you’d like.
Add in one egg at a time, stirring gently by hand until fully incorporated.
Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.
Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”.
Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
Turn off the oven, leaving the door closed for 20 to 30 minutes.
Crack the door to the oven, leaving the cheesecake inside for an additional hour.
Chill in the refrigerator for 2 to 3 hours before adding ganache.
Ganache
Combine chocolate chips and chopped Andes mints in a small mixing bowl.
Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
Remove lid from mixing bowl and whisk chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.
Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
Pour thickened ganache over the top of the chilled cheesecake.
Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
Serve immediately, or you can return the cheesecake to the refrigerator to chill for 2 hours up to overnight until serving.
Notes
You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.
To get your desired flavor, taste and add additional mint flavoring if you’d like.
Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
The easiest way to melt the white chocolate chips is in the microwave in 30-second increments until smooth.
link