DUTCH CHOCOLATE-MINT CHEESECAKE
Categories Cake Milk/Cream Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Mint Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For crust:
- Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
- Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
- For toppings:
- Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
- Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.
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Vyclops
[email protected]I would definitely make this cheesecake again, but I would reduce the amount of sugar next time.
Sonnia Aktar
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it, but it still tasted great.
Jacob Over
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good.
Muskan Shakir
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Rochelle McRyans
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It's a keeper!
Cheryl Roberts
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
juanlander SaltLife
[email protected]I'm not a huge fan of mint, but I really enjoyed this cheesecake. The chocolate flavor was strong enough to balance out the mint.
Husnain Shahzad
[email protected]This cheesecake is so rich and decadent, it's perfect for a special occasion.
ziauddin shahzada
[email protected]I love the combination of chocolate and mint, so I knew I would love this cheesecake. It did not disappoint!
Its Light
[email protected]The instructions were easy to follow and the cheesecake turned out perfectly.
Ivana Mcpherson
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Nevaeh Welch
[email protected]This cheesecake was absolutely delightful! The chocolate mint flavor combination was perfect, and the cheesecake was creamy and smooth. I will definitely be making this again.