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This recipe made a quite tasty cheesecake. I prepared it for a meeting at work, and it was devoured eagerly and with enthusiastic comments. I don't pretend to be an frequent cheesecake baker, so I was perhaps naively surprised to find no sour cream in the recipe. And it was just fine, as is. The mint taste was appropriately strong but not overpowering. One really nice characteristic was the chocolate topping, which formed a firm shell rather than being gooey like a typical icing. If I knew what to change, I'd make this recipe just a little creamier, but that's just personal preference and not a criticism. I'll surely make this one again.
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Instructions
FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
FOR THE FILLING: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in creme de menthe and vanilla extract. Stir in crushed cookies. Pour the cream cheese mixture over the crust.
Bake at 350 F. for 10 minutes. Lower the temperature to 200 F. and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
TO MAKE THE CHOCOLATE GLAZE: In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Spread warm chocolate mixture over cheesecake. Garnish with shaved white chocolate. Chill till serving time. Makes 12 to 18 slices.
Cheesecake Extraordinaire
Author's Comments
This minty dessert tastes as good as the thick frosty after-dinner drink that goes by the same name.
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desserts, mint cheesecake