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Mint and chocolate cheesecake.

 This baked cheesecake has a ganache topping and is very moreish. A must for fans of chocolate and mint.

Ingredients

90g/3oz butter                                                                                                                                            200g/7oz dark chocolate digestive biscuits, crushed 
600g/1Ib 4oz full fat cream cheese 
3 large eggs 
150g/5oz caster sugar 
Half a teaspoon mint essence 

Ganache topping

120g/4oz dark chocolate
100ml/3 and a half ounces double cream

Mint aero balls to decorate

Method

  • Preheat the oven to 190C/ 375F/Gas mark 5. Grease and line a 20 cm/8inch springform tin with silicone paper. Melt the butter in a saucepan over a low heat, then pour onto the crushed biscuits and mix together. Spread into the tin. Chill until needed. 
  • Place the cream cheese, eggs, sugar, and mint essence into a bowl. Using an electric hand mixer mix until smooth. Pour over the biscuit base and smooth the top. Place on a baking tray and bake for 35-40 minutes, or until set. Remove from oven and leave to stand for 30 minutes.
  • For the ganache topping - break the chocolate into a heatproof bowl and either melt over a saucepan of just-boiled water or on a low heat in the microwave for a minute. The chocolate doesn't need to be fully melted. Pour the cream into a small saucepan and bring to the boil. Pour over the chocolate and mix together until smooth and glossy. Then pour over the cheesecake and smooth out. Chop up aero balls and sprinkle on top. Chill for two hours before releasing from tin and serving.  
  • Tip - if the silicone circle on the base of the springform tin is in two halves, it is easier to pull away after the cheesecake has been released.  


    













  


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