Sweet Cheesecake Recipes
Chocolate Mint Cheesecake
Ingredients
- 2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 32 ounces cream cheese, softened
- 1 2/3 cups granulated sugar
- 5 eggs
- 1/3 cup green creme de menthe
- 1 tablespoon vanilla extract
- 1/2 cup butter
- 3/4 cup cocoa
- 2 3/4 cups sifted confectioners' sugar
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- Chocolate Marble Leaves (for garnish)
Instructions
- Combine first 3 ingredients. Firmly press mixture evenly over the bottom and 2 inches up the side of a 10 inch springform pan.
- Bake at 325 degrees F for 7 minutes, then let cool.
- Beat cream cheese at high speed of an electric mixer until light and fluffy.
- Gradually add the 1 2/3 cups sugar, beating well. Add eggs, beating just until combined.
- Stir in creme de menthe and the 1 tablespoon vanilla extract. Pour into prepared pan.
- Bake at 325 degrees F for 1 hour and 15 minutes (center may be soft, but will firm when chilled).
- Let cool to room temperature on a wire rack.
- Melt the 1/2 cup butter in a small saucepan. Add cocoa, and stir until smooth. Remove from heat, then let cool.
- Pour chocolate mixture into a small mixing bowl; gradually add confectioners' sugar alternately with milk, beating at medium speed of an electric mixer until smooth.
- Stir in the 1 1/2 teaspoons vanilla extract. Spread mixture over top of cheesecake. Garnish, if desired, with Chocolate Marble Leaves.
- Chocolate Marble Leaves: Select 12 to 14 nonpoisonous leaves, such as mint or rose. Wash leaves, then pat dry with paper towels.
- Place 1 ounce vanilla-flavored candy coating in a 6 ounce custard cup. Microwave at MEDIUM (50% power) for 1 to 2 minutes or until coating melts, stirring after 1 minute. Stir a small amount of green paste food coloring into the coating. Place custard cup in a shallow pan; pour hot water to a depth of 1/2 inch into pan to prevent coating from hardening quickly. Set aside.
- Place 1 ounce chocolate-flavored candy coating in a 6 ounce custard cup. Microwave at MEDIUM for 1 to 2 minutes or until coating melts, stirring after 1 minute; place cup in a pan of hot water.
- Using an artist's brush, coat tops of half the leaves with green coating. Place three small dots of chocolate-flavored coating on leaves; using the tip of a wooden pick, draw lines through dots to create a marbled effect. Place leaves over a rolling pin or other rounded object. Let coated leaves stand at room temperature until coating cools and is firm. Reverse colors on remaining mint leaves.
- Grasp leaf at the stem end, and carefully peel leaf away from the coating.
- Cover and store marbled leaves in a cool, dry place until ready to use.