The relationship of mint and chocolate is something I’m totally NOT fond of… To cut the story short, I usually try to avoid that kind of combination. But. Ha, there is always a but :)
Seems that it’s all about time we need to understand some things ;)
I made this cake just of out curiosity because it was so hard for me to imagine that some mint leaves can make such a difference in the taste of the cake… I just couldn’t believe in all these oohs and achs over “the mintness” of the cheesecake. I thought it was a clear exaggeration and… Oh my, I was soooo wrong!
To my surprise, it is refreshing and cooling. These two words describe the cake in the best possible way.
Mint chimes with the milk-chocolate glazing as well as with the chocolate bottom.
Additionally, when it comes to this cheesecake, apart from the taste, you can also appreciate the beauty of it :) It’s so greeeeeeeeeenish :) Well, my version is more pastelmint but it’s only because I used less mint that the original recipe suggests :) And still, you can see some greenish shadows ;)
So, for those who are in love with mint… and for those who are not, too ;)
Crust ingredients (form 21cm):
- 120g digestive biscuits (about 15 biscuits)
- 5 pieces of dark chocolate
- 40g butter
Smash the biscuits to sand.
Chop the chocolate into smaller pieces.
Melt the butter. Add chocolate and stir until smooth and combined.
Pour it onto the biscuits and combine.
Line the bottom of the form with baking paper. Put the crust into it and using your fingers press it gently to get a smooth layer.
Cool in the fridge.
Mint-cheese mass ingredients:
- 20g fresh mint*
- 1 cup heavy cream (33%)
- 600g cream cheese
- 3/4 cup baking sugar
- 3 eggs
- 1 yolk
- 2 Tbs lemon juice
- 1 Tbs all-purpose flour
- 1 Tbs starch
- 50ml mint syrup combined with vodka or food spirit (45ml+5ml)**
Tear the mint into small pieces.
Heat up the heavy cream till the boiling moment. Take it off the heat and add mint straight away. Stir and cover. Leave aside to infuse and cool a bit.
In the meantime…
… mix the cheese a bit.
In a separate bowl whisk the eggs. Add sugar and mix it until incorporated.
Gradually start adding cheese (in 3-4 attempts) still mixing. Just to combine the ingredients, not longer.
Once the mint cream is cooled, wring out the mint and… get rid of it ;)
Pour the greenish cream mixture into the cheese mass.
Add lemon juice.
Sift the flours into the mass.
Last but not least, add the mint syrup and mix it all shortly until smooth and fully combined.
Pour in onto the cooled crust. Watch out, the mass is quite loose :)
Heat the oven to 170°C.
The moment you put the cake in the oven, lower the temperature to 150°C.
Bake for around 1,5h.
Once the cake is baked, leave it in the closed oven for some time.
Cool it ajar :)
Glaze the cake when it’s fully cooled.
- 50ml heavy cream
- 50g milk chocolate
Heat up the cream till the boiling moment. Take it off the heat. Add chopped chocolate and stir until smooth.
Cool a bit to make it thicker and… glaze the cheesecake :)
*original recipe suggests using 80g of mint, I didn’t have that much ;P my 20g was enough to make the cheesecake really minty-minty so do imagine how it tastes when you use 80g of it ;D
**I used mint syrup but you can freely use mint liquour :)
Alright, enough of talking :)
Let’s eat ;)