Have we told you yet that cheesecakes are one of our favorite desserts? Yes! Probably more than once 🙂 . So what better excuse to prepare another one without feeling guilty, even if series of lunches and dinners have been continuing since Christmas, as we had to take pictures for the blog 😀 . Here’s the chocolate and mint cheesecake!

A base of Digestive biscuits, a delicate Philadelphia cheese cream with a lot of fresh mint leaves, all topped with a dark chocolate ganache 🙂 .

The mint leaves should be fresh, preferably freshly picked from your backyard (although right now is a little complicated at least here in the North :p ). If you can not find fresh mint, you can use frozen leaves, however we do recommend to not use the dried mint, typical of herbal tea.

---

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

---

Stampa

Chocolate and mint cheesecake

Cuisine Vegetarian

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 10 people

Difficulty

Ingredients

For the base

• 200 g of digestives cookies
• 80 g butter

For the filling

• 750 g Philadelphia cream cheese
• 150 g of sugar
• 1 tablespoon of flour
• 4 eggs
• 125 ml of cream
• 100 mint leaves
• 1 vanilla bean
• salt

For the ganache

• 75 ml of cream
• 70 g of dark chocolate

Instructions

For the base

1. Crunch cookies with the help of a meat mallet, add the melted butter and mix thoroughly.
2. Cover the bottom of a cake pan with some baking paper, you should use a circular pan with a diameter of about 24 cm.
3. Press the cookies crumb into the bottom of pan.

For the filling

1. Chop the mint leaves, with the help of a mixer. To chop them very finely, add the part of sugar to the leaves just before you putting them in mixer 😉 .
2. Whisk together sugar, eggs, vanilla and flour.
3. Then add Philadelphia cheese, cream, mint and salt, making sure to break up any lumps.
4. Gently pour the mixture over the biscuits, being careful not to move them.
5. Bake your cheesecake at 200° C for 20 minutes, then reduce to 100° C and continue cooking for an hour.
6. Turn off the oven and let the cake cool inside.

For the ganache

1. Wait until the cake is cold.
2. Heat almost to boiling the cream, add to the broken chocolate and stir vigorously. Pour the ganache over cheesecake and with a spatula spread it evenly.
3. You should resist the urge to taste your chocolate and mint cheesecake and wait at least 12 -18 hours after baking 🙂 .