-
-
My review
Chocolate Mint Cheesecake
Bonny
"This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves."
Added to shopping list.
Go to shopping list.
Ingredients
servings 750Original recipe yields 16 servings (1 - 9 inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1720 Ratings
-
-
-
-
-
Most helpful positive review
4/16/2007
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank y...
Most helpful critical review
1/14/2009
A very expensive cake to make, but I tried it for Christmas. The reviews inspired me. However, it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking...
Most helpful
Most positive
Least positive
Newest
4/16/2007
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank y...
6/27/2000
If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, i...
11/24/2005
Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with ...
4/10/2011
This is the biggest cheesecake I've ever made! The recipe makes more than even a 10 inch pan can hold- and I even left the sour cream topping off because the pan was full to the brim. I baked ...
1/14/2009
A very expensive cake to make, but I tried it for Christmas. The reviews inspired me. However, it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking...
10/13/2008
Thank you to whomever submitted this recipe! My friend said she wanted a cheesecake for her birthday and her favorite flavor was mint chocolate. This was one of the few recipes I could find an...
12/1/2002
wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.
1/30/2010
Wow, I put this cake in a bath while cooking and left it to cool overnight in the oven (door closed) I just checked it this morning and it looks perfect. No cracks, it is the nicest looking chee...
1/30/2008
This cheesecake tasted fabulous! It did make a lot more than a 9 inch spring form pan can hold and since i didn't have a 10 inch I used a 8 inch disposable pan in addition to the 9 inch spring f...