Chocolate Mint Cheesecake recipe
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Ingredients
- 1 (9 ounce) package thin chocolate wafers 3 (1 ounce) squares bittersweet chocolate 3 tablespoons white sugar 7 tablespoons butter 12 (1 ounce) squares bittersweet chocolate 4 (8 ounce) packages cream cheese 1 ¾ cups white sugar 4 eggs ½ cup heavy whipping cream ½ cup unsweetened cocoa powder 1 tablespoon vanilla extract 1 ½ cups sour cream ¼ cup white sugar ½ cup heavy whipping cream 1 tablespoon butter 6 (1 ounce) squares bittersweet chocolate 1 teaspoon peppermint extract
Nutrition Info
- 750.3 caloriescarbohydrate: 64.2 gcholesterol: 155.1 mgfat: 51.5 gfiber: 4.3 gprotein: 10.9 gsaturatedFat: 31.1 gservingSize: -sodium: 335.1 mgsugar: 49 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Mint Cheesecake
Directions
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Grind the chocolate wafers and 3 ounces of chocolate in a food processor, the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F (175 degrees C). Chill for 6 to 8 hours.
To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.