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Recipe

Mint cheesecake slice

By: Admin
Region: American
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 20
Time to Prepare: 30 Mins

Ingredients

50g butter
270g dark chocolate, chopped
1 egg, lightly whisked
170g caster sugar
40g (1/4 cup) plain flour
11/2 tbsp cocoa powder
250g cream cheese, at room temperature
1/4 tsp vanilla bean paste
1/2 tsp peppermint essence
425ml thickened cream
2 tsp gelatine powder
2 x 150g Harringtons After Dinner Mints

Directions

-Preheat the oven to 160°C/140°C fan forced. Line a 16 x 26cm slice pan, allowing paper to overhang the long sides. Place butter and 70g of the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes to cool.

-Add the egg and 70g (1 ⁄3 cup) of the sugar to the chocolate mixture. Sift flour and cocoa powder over the chocolate mixture. Stir until just combined. Pour into prepared pan. Smooth the surface. Bake for 15-20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely.

-Use electric beaters to beat the cream cheese and remaining caster sugar in a bowl until smooth. Add the vanilla , peppermint essence and 300ml of the cream . Beat until combined. Place 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds. Use a fork to whisk until the gelatine dissolves. Add to the cream cheese mixture. Beat until combined. Pour over the slice base and smooth the surface. Place in the fridge for 4 hours or overnight.

-Place the remaining chocolate and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes. Pour over the cheesecake and smooth the surface. Arrange after dinner mints on top. Place in the fridge for 2 hours or until set. Cut into squares to serve.

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