MINT AND CHOCOLATE CHEESECAKE, after eight, an easy and quick dessert with double cream, perfect for lunch or dinner, fresh, summer.
The mint and chocolate cheesecake is delicious, a dessert with double cream and a cookie base that is quick to prepare, perfect for a birthday party, with cream and mascarpone.
The recipe for the mint and chocolate cheesecake is typical of an easy and quick double cream dessert, very good and perfect for summer, the mint syrup makes it really pleasant and fresh.
A very simple dessert, but if you don’t like mint, you can always remove it and make a different dessert, for example, with coffee and coconut, or with Nutella or layers of chocolate.
Join me in the kitchen today there’s the mint and chocolate cheesecake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7.1 oz cookies
- 6.3 tbsp butter
- 8.8 oz mascarpone
- 1 1/4 cups heavy cream
- 1.8 oz chocolate
- 1/3 cup sugar
- 2 tbsp mint syrup
Steps
Melt the chocolate in a double boiler with 1 1/3 tbsp of cream and let it cool.
Mix mascarpone with sugar and cream using electric beaters then divide into two bowls.
In one, add the mint and mix with the beater, in the other add the chocolate except a bit to cover later, still using the electric beater.
Grind the cookies with a food processor, add the butter and grind again, place the cookies in an 8-inch pan lined with parchment paper.
Make the first layer with the mint cream and put it in the freezer to harden the top, about 20 minutes.
Remove the pan from the freezer and cover with the chocolate cream then decorate with the chocolate you set aside.
Put in the freezer for an hour.
Bon appétit
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