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My review
Chocolate Mint Cheesecake
Bonny
"This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves."
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Ingredients
servings 750Original recipe yields 16 servings (1 - 9 inch cheesecake)
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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.
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Reviews
Read all reviews 1721 Ratings
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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...
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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...