Mint Cheesecake

Once again it was the hubby’s friend J’s birthday, you may remember him from the Purple Corset Cake, which meant something mint flavoured was on the menu. Although I was considering trying something new this year, in the end I stuck with an oldie but a goodie being a mint cheesecake chock full of Peppermint Crisp and crème de menthe liqueur on top of a nice, thick, Oreo base.

The bottle crème de menthe that has been in the cupboard for a good couple of years was first purchased for this cheesecake and I keep trying to find ways to use it, whether it be in marshmallows or as a flavouring for my swiss meringue buttercream. I also actually increase the amount that is used in this cheesecake to use it up.

In addition to the crème de menthe, which you can omit for an alcohol free version and replace with peppermint extract and some green food colouring (if desired), you will need Oreos, butter, sugar, gelatine, cream, Peppermint Crisp bars and cream cheese.

Dissolve the gelatine, which you should be able to replace with agar agar if you would prefer the vegetarian version (I haven’t tried it though), in ¼ cup of boiling water.

Place the Oreos in a food processor and blitz until you have small to fine crumbs. Melt the butter and then mix with the Oreo crumbs then press the mixture into a lined spring-form or loose base pan. Put this in the fridge whilst you prepare the filling so that it can start to set.

Whisk the cream cheese and sugar in a bowl with a hand mixer, or in your stand mixer, until smooth.

Add the crème de menthe and dissolved gelatine and continue to whisk until well combined. The mixture will become a little runny because of this additional liquid so don’t fret.

Although the original recipe calls for the Peppermint Crisp bars to be melted, I don’t bother and just chop them into small pieces and fold them through the cheesecake mixture.

In another bowl, whisk the cream until soft peaks and then gently fold through the cheesecake mixture.

What you should end up with is a nice and light filling.

Take the base out of the fridge and pour the filling over it and smooth it over as best as you can. Cover with plastic wrap and place back in the fridge to set for at least four hours, or overnight.

When ready to serve, carefully remove it from the spring-form/loose base pan and decorate to your choosing.

I kept it simple and chopped up one more Peppermint Crisp bar and put it in a pile in the centre. You could certainly cover the whole thing with Peppermint Crisp, or chocolate flakes with a few mint leaves. Totally up to you!

When you slice this bad boy up you will be able to see the nice chunks of Peppermint Crisp through the cheesecake, some of which may have started to dissolve you will have this sugary syrup throughout. If you find that the base it a little too crumbly for your liking, make a note and next time add a little more butter to keep it together.

Print Recipe

Mint Cheesecake

Adapted from Philly.com.au

Course

Cheesecake

Servings

Ingredients

• 28 Oreo cookies
• 70 g butter
• 3 tsp gelatine
• 1/4 cup boiling water
• 500 g cream cheese
• 1/2 cup caster sugar
• 4 tbsp Crème de Menthe liqueur or replace with peppermint extract to taste
• 5 x 35g Peppermint Crisp bars chopped
• 3/4 cup cream

To decorate

• Peppermint Crisp bars or chocolate flakes

Course Cheesecake Servings Ingredients 28 Oreo cookies 70 g butter 3 tsp gelatine 1/4 cup boiling water 500 g cream cheese 1/2 cup caster sugar 4 tbsp Crème de Menthe liqueur or replace with peppermint extract to taste 5 x 35g Peppermint Crisp bars chopped 3/4 cup cream To decorate Peppermint Crisp bars or chocolate flakes

Instructions

1. Line the base of a springform/loose base pan with greaseproof paper.
2. Dissolve the gelatine, in ¼ cup of boiling water and set aside.
3. Place the Oreos in a food processor and blitz until you have small to fine crumbs.  Melt the butter and then mix with the Oreo crumbs then press the mixture into the lined pan.  Put this in the fridge whilst you prepare the filling so that it can start to set.
4. Beat the cream cheese and sugar in a bowl with a hand mixer, or in your stand mixer, until smooth.
5. Add the crème de menthe and dissolved gelatine and continue to whisk until well combined.
6. Fold the chopped Peppermint Crisp bars through the mixture.
7. In another bowl, whisk the cream until soft peaks and then gently fold through the cheesecake mixture.
8. Take the base out of the fridge and pour the filling over it and smooth it over as best as you can. Cover with plastic wrap and place back in the fridge to set for at least four hours, or overnight.
9. When ready to serve, carefully remove it from the spring-form/loose base pan and decorate to your choosing.