I sure love the smell of mint chocolate cheesecake! Imagine waking up with a slice of this incredibly delicious cake with coffee on the side. I’m sure your day will be amazing! Well, anyway give this one a try. I’m sure you’re gonna love it.
Ingredients
1 cup of Oreo cookie crumbs
3 Tbsp. sugar
2 Tbsp. butter, melted
For the filling:
4 packages (8 ounces each) cream cheese, softened
1 c sugar
1 c white baking chips, melted and cooled
6 Tbsp. creme de menthe
1/4 c all-purpose flour
2 Tbsp. creme de cacao
1/2 tsp. peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup of coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 c semisweet chocolate chips
6 Tbsp. heavy whipping cream
How to make Mint Chocolate Cheesecake
1. Ready the oven. Preheat to 325 degrees. Grease a 9-inch springform pan. Use a heavy-duty double-thick foil about 18 inches square. Wrap around the pan securely with the foil. Place sugar and cookie crumbs in a small bowl then mix. Add the butter and stir. Press in the bottom of the pan.
2. Add sugar and beat cream cheese in a large bowl until well-mixed and smooth. Add the flour, creme de menthe cooled chips and creme de cacao and extract. Beat in the eggs at low speed until incorporated with the mix. Pour in half of the batter above the crust and sprinkle the crushed Oreos. Gently top with the remaining batter. In a bigger baking pan, place the springform pan and add 1 cup of hot water. (In the bigger pan.)
3. Bake for 75-80 minutes until the centre is set and the top part looks a bit dry. Move the springform pan away from the hot water. Place the cheesecake on a wire rack and let it cool for 10 minutes. Use a knife to detach the sides from the pan. Remove the foil and let cool for another 1 hour. Cover and put in the fridge overnight.
Remove the rim from the pan. In a small bowl, put the chocolate chips. Bring cream to a boil in a small saucepan. Pour it over the chocolate and whisk until creamy and smooth. Top over the cheesecake.
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