MINT CHOCOLATE CHEESECAKE
For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 16 (2-inch) squares
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
- Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
- Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
- Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
- Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
- Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
MINTY MINI CHEESECAKE BITES
Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.
Provided by Sue
Categories Desserts Cakes Cheesecake Recipes
Time 1h35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
- Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
- Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 11.4 g, Cholesterol 38.4 mg, Fat 9.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 85.6 mg, Sugar 8.4 g
MINTY MIDDLE CHEESECAKE
I was thinking of ways I could use up the mint jelly that had been sitting in my fridge for a while, so I decided, why not make a cheesecake! It turned out though, that after baking the jelly, it has trouble re-setting in the fridge, keeping the middle nice and creamy.
Provided by HANASAKU
Categories Chocolate Cheesecake
Time 4h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
- Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling.
- In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside.
- Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
- Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 26.6 g, Cholesterol 54.2 mg, Fat 21.7 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 113.1 mg, Sugar 11.6 g
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