Chocolate Cheesecake With Mint Recipe

Name: Chocolate Cheesecake With Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs yolks; 5 1/4 tablespoons sugar; 3 egg whites; 7 tablespoons cake flour or all purpose flour- sifted; 3 11/16 tablespoons Valrhona Cocoa Powder sifted; 2 13/16 tablespoons melted butter; 1 1/16 tablespoons milk Fresh; 1 1/16 cups cream cheese room temperature; 3 5/8 tablespoons sugar; 3 large eggs; 6 2/3 tablespoons whipping cream; 1 1/2 tablespoons essence Peppermint, or puree some mint leaves& push them through a sieve to extr

Servings: persons

3 eggs yolks
5 1/4 tablespoons sugar
3 egg whites
7 tablespoons cake flour or all purpose flour- sifted
3 11/16 tablespoons Valrhona Cocoa Powder sifted
2 13/16 tablespoons melted butter
1 1/16 tablespoons milk Fresh
1 1/16 cups cream cheese room temperature
3 5/8 tablespoons sugar
3 large eggs
6 2/3 tablespoons whipping cream
1 1/2 tablespoons essence Peppermint, or puree some mint leaves& push them through a sieve to extr

1
Beat egg yolks and 30g sugar until fluffy. Stir in flour, cocoa powder, milk and melted butter.
2
Beat egg whites and 35g sugar until soft peaks form. Fold egg whites into egg yolks mixture.
3
Pour the mixture into a 8 x 8 x 1 1/2 inches (lined) cake tin. Bake at 180C for about 25 minutes or until done.
4
Leave cake to cool in tin. (do not remove cake from tin)
5
To Assemble
6
Combine cream cheese and sugar.
7
Add one egg at a time. Beating well after each addition.
8
Fold in whipping cream and peppermint essence, stir well.(optional ~add a small drop of apple green coloring)
9
Pour the cream cheese batter into the cake tin over the chocolate cake base.
10
Bake in water bath at 160C for about 35-40 minutes.
11
Leave cheesecake cool in cake tin before removing it.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs yolks, 5 1/4 tablespoons sugar, 3 egg whites, 7 tablespoons cake flour or all purpose flour- sifted, and more.

Yes, Chocolate Cheesecake With Mint falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cheesecake With Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions