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Mint chocolate cheesecake
In this recipe, Chetna Makan takes the classic pairing of mint and chocolate ice cream and reinvents it in cheesecake form.
Contains dairy
Serves10
CourseDessert
Prepare30 mins
Cook5 mins
Total time35 mins
Plus chilling
266g pack milk or dark chocolate digestives
100g unsalted butter, melted
100g dark chocolate
2 25g packs mint, leaves only
520g soft cheese
100g icing sugar
300ml double cream
Grease and line a 20cm round springform cake tin. Put the biscuits in a bowl and use the end of a rolling pin to crush them to fine crumbs. Pour the melted butter into the bowl; mix well. Spread the mixture into the prepared tin and refrigerate for 15 minutes. Meanwhile, very finely chop the chocolate.
Bring a medium pan of water to the boil. Add most of the mint (reserving a few small leaves to decorate) and blanch for 1 minute, until bright green. Drain, then plunge into a bowl of ice-cold
water for a few minutes. Pat dry with kitchen paper and put in a food processor with the soft cheese and icing sugar. Whizz for a few minutes until combined and flecked green, then transfer to a large bowl.
In a separate bowl, use a balloon whisk to whip the cream to soft peaks. Fold through the cheese mixture, followed by the chopped chocolate. Spread this evenly on top of the biscuit base, then chill
for 5-6 hours or overnight. Scatter the reserved mint leaves on top just before serving
