Mint Chocolate Cheesecake
- Preparation and cooking time
- Total time
- Plus 1 hour to chill to set
- More effort
- Serves 10
Ingredients
For the base:
- 16 milk chocolate digestives
- 50g of butter
For the Top:
- 750g Mascarpone
- 3 tbsp of Icing Sugar
- 5 tbsp of Mint chocolate drinking powder (I used Options)
- 1 tbsp of coca powder
- 1/2 a bar of Mint Aero- Crushed
For Decoration:
- Crushed Aero or other Mint chocolates i.e. After Eights.
Method
- STEP 1Line a springform tin and grease.
- STEP 2Melt the butter in a pan.
- STEP 3Crush the Milk Chocolate Digestives and add to the melted Butter. Stir until the mixture has been coated by the Butter and the Chocolate has melted.
- STEP 4Add the Digestive mixture to the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
- STEP 5In a large bowl add the Mascarpone, Icing sugar, the Mint Chocolate and the Coca powder and stir till the mixture is even. Add the crushed Aero bits so they are even throughout the mixture.
- STEP 6Add the Mascarpone mixture to the tin, making sure the top is even. Decorate with Mint Chocolates i.e. more crushed Aeros, After Eights or melted chocolate.
- STEP 7Place in the fridge to set and chill.
