DUTCH CHOCOLATE-MINT CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Dutch Chocolate-Mint Cheesecake image

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

Crust
1 9-ounce box chocolate wafer, cookies, broken
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 tablespoons sugar
7 tablespoons unsalted butter, melted, hot
Filling
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 pounds cream cheese, room temperature
1 3/4 cups sugar
4 large eggs
1/4 cup whipping cream
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon peppermint extract
Topping
1/2 cup sour cream
1/4 cup sugar
1/2 cup whipping cream
1 tablespoon unsalted butter
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
12 fresh mint leaves

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.

susant suman
[email protected]

This cheesecake was delicious! I will definitely be making it again.


Aman Gull
[email protected]

I'm not a big fan of cheesecake, but I really enjoyed this one. The mint flavor was a nice touch.


Waad Mohamed
[email protected]

This cheesecake was a bit too minty for my taste, but my friends loved it.


Kiera Cooper
[email protected]

I would definitely make this cheesecake again. It was a perfect dessert for a special occasion.


Kathryn Snyder
[email protected]

This cheesecake was a bit too rich for my taste, but it was still good.


Conor Waller
[email protected]

I'm not a fan of chocolate mint, but I still enjoyed this cheesecake. The mint flavor was subtle and the cheesecake was very creamy.


Eyob Ashenafi
[email protected]

This is the best cheesecake I've ever had!


Aman Vai
[email protected]

I didn't have any mint extract, so I used vanilla extract instead. It turned out great!


Adam Whitelock
[email protected]

The mint flavor was a bit too strong for my taste, but the rest of the cheesecake was delicious.


Rahmatullah hakimi
[email protected]

This cheesecake was easy to make and turned out perfectly. My family loved it!


mariaelena wong
[email protected]

I've never been a fan of mint chocolate, but this cheesecake changed my mind. The flavors were perfectly balanced and the texture was creamy and smooth.


Md Gajshyyas
[email protected]

This cheesecake was a hit at my dinner party! The mint flavor was a refreshing twist on the classic chocolate cheesecake.