Dutch Chocolate-mint Cheesecake Recipe

Name: Dutch Chocolate-mint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 ounce) box chocolate wafers, cookies,broken; 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened); 3 tablespoons sugar; 7 tablespoons unsalted butter, melted,hot; 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped (not unsweetened); 2 lbs cream cheese, room temperature; 1 ¾ cups sugar; 4 large eggs; ¼ cup whipping cream; ½ cup unsweetened cocoa powder, sifted; 1 tablespoon vanilla extract; 1 teaspoon peppermint extract; ½ cup sour cream; ¼ cup sugar; 12 fresh mint leaves

Servings: persons

1 (9 ounce) box chocolate wafers, cookies,broken
3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened)
3 tablespoons sugar
7 tablespoons unsalted butter, melted,hot
12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped (not unsweetened)
2 lbs cream cheese, room temperature
1 ¾ cups sugar
4 large eggs
¼ cup whipping cream
½ cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon peppermint extract
½ cup sour cream
¼ cup sugar
12 fresh mint leaves

1
For crust:.
2
Finely grind cookies, chocolate and sugar in processor.
3
Add butter; blend until crumbs begin to stick together.
4
Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5
For filling:.
6
Position rack in center of oven and preheat to 350F Melt chocolate in top of double boiler over simmering water, stirring until smooth.
7
Cool to lukewarm.
8
Using electric mixer, beat cream cheese and sugar in large bowl until blended.
9
Add eggs 1 at time, beating just until incorporated.
10
Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
11
Pour filling into crust.
12
Bake until center is just set, about 1 hour.
13
Transfer to rack and cool 20 minutes.
14
Run small sharp knife around top edge of pan to loosen.
15
For toppings:.
16
Combine sour cream and sugar in bowl.
17
Spoon sour cream topping over cheesecake.
18
Bake 20 minutes.
19
Chill cheesecake until cold, at least 6 hours.
20
Garnish with mint leaves.

2386

kcal

Calories

160

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 (9 ounce) box chocolate wafers, cookies,broken, 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened), 3 tablespoons sugar, 7 tablespoons unsalted butter, melted,hot, and more.

Yes, Dutch Chocolate-mint Cheesecake 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.

Dutch Chocolate-mint Cheesecake

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