The MINT AND CHOCOLATE CHEESECAKE is a fresh, elegant and indulgent dessert, perfect for summer and irresistible for those who love the mint-and-chocolate pairing. It combines a creamy, mint-scented cheese filling with a crunchy cocoa cookie base and a dark chocolate ganache topping that adds an extra touch of decadence.
Each slice balances the enveloping sweetness of the chocolate with the fresh, slightly balsamic note of the mint, making this cheesecake light and very pleasant even on the hottest days.
Easy to prepare and striking to serve, it’s the perfect dessert to finish a summer dinner or to celebrate a special occasion, perhaps decorated with fresh mint leaves, chocolate curls or small After Eight mints to evoke its iconic flavor. A chilled cake that wins you over at the first bite!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 601.23 (Kcal)
- Carbohydrates 35.04 (g) of which sugars 23.55 (g)
- Proteins 11.01 (g)
- Fat 46.52 (g) of which saturated 15.49 (g)of which unsaturated 7.76 (g)
- Fibers 3.23 (g)
- Sodium 244.72 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/8 cups cocoa cookies (crushed)
- 6 tbsp butter (melted)
- 14 oz cream cheese
- 1 cup drained cow's ricotta
- 1/2 cup heavy cream
- 3.5 oz powdered sugar
- 3 1/2 tbsp mint syrup
- 4 drops food coloring (green)
- 2 drops essential oil (mint, optional)
- 2 oz dark chocolate
- 4 sheets leaf gelatin
- 1 1/4 tbsp milk
- 3.5 oz dark chocolate
- 1/2 cup heavy cream
For the mint and chocolate cheesecake you will need
- 1 Pan 8 in
- 1 Bowl
- Electric beaters
- 1 Small bowl
- 1 Small saucepan
- 1 Whisk
- Parchment paper
- 1 Food-grade acetate roll
Preparation mint and chocolate cheesecake
Finely crush the cookies and mix them with the melted butter.
Line the base of an 8 in pan with parchment paper and line the sides with a strip of acetate or parchment. Pour the mixture into the pan and press it down firmly with the back of a spoon.
Place in the fridge for at least 30 minutes.Soak the gelatin in cold water for 10 minutes.
In a large bowl, put the cream cheese, ricotta, powdered sugar and the well-chilled heavy cream. Beat everything with the electric beaters for 5 minutes.Add the mint syrup and the mint essence (optional) and mix well. For a more intense color, add a few drops of green food coloring.
Dissolve the squeezed gelatin in the warm milk. Let it cool slightly, add it to the cheese mixture and incorporate thoroughly.
Add the chopped dark chocolate and gently fold it into the cheese cream.
Pour the cream over the base, level it well and place in the fridge for at least 6 hours (better overnight).
Heat the cream until it is just about to boil. Pour it over the chopped chocolate and stir until you obtain a smooth cream.
Let it cool slightly and spread it over the chilled cheesecake.
Return to the fridge for at least 30 minutes.Transfer the mint and chocolate cheesecake to a serving plate and decorate with mint leaves or as you prefer.
