Chocolate mint cheesecake
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|500 g||Cream cheese, at room temperature|
|400 g||Sweetened condensed milk|
|1 tsp||Essence, peppermint|
|50 g||Dark chocolate|
- Crush the biscuits in a food processor, add the butter and process to combine. Press crumb mixture into the base of a 20cm springform cake tin. Chill while preparing the filling.
- Place cream cheese in a bowl, then beat until smooth. Beat in condensed milk and peppermint essence. Spread mixture over the crumb base, reserving two tablespoonfuls of mixture.
- Melt chocolate either over a saucepan of simmering water or by microwaving in short bursts. Stir in reserved cream-cheese mixture.
- Dot teaspoonfuls of chocolate mixture over the surface of the cheesecake filling, then make a swirling pattern by dragging a blunt knife through the mixtures. Refrigerate for 24 hours before removing from tin to serve.