The mint and chocolate cheesecake is a delicious dessert with a delicately refreshing flavour. It is a simple and perfect preparation for the summer season because it does not require the passage in the oven but only the rest in the refrigerator. With a creamy and at the same time crunchy consistency, thanks to the presence of chocolate flakes inside the filling, it can be easily prepared in advance and is perfect for any occasion or time of day: from the party buffet to a simple snack with friends. Here’s how to perfectly prepare mint and chocolate cheesecake.
FRESH UNSWEETENED CREAM 400 gr
SPREADABLE CHEESE (NOT LIGHT) 200 gr
COCOA BISCUITS 200 gr
MINT SYRUP 150 gr
DARK CHOCOLATE 150 gr • 600 kcal
BUTTER 80 gr • 380 kcal
GELATIN IN SHEETS 10 gr
The calories refer to 100 grams of product
How to make mint and chocolate cheesecake
Blend the biscuits to obtain a powder and collect them on a plate. Then gently melt the butter and, with a spatula, mix it with the powder (1).
Transfer the mixture obtained into the mould, lined with parchment paper at the base and at the edges, then level it first with a spoon and then with the base of the glass in order to obtain a regular disc (2). Store in the refrigerator.
Soak the gelatin in cold water for about 10 minutes. Then heat 100 ml of cream taken from the total, without bringing it to a boil, then squeeze the gelatin and add it to the liquid off the heat (3). Stir until completely dissolved and let cool.
Collect the spreadable cheese and unsweetened cream that has been cold from the fridge in a bowl, then whisk them to obtain a firm cream. Then, flush the cream with the melted gelatin and finally the mint syrup (4).
Chop 100 grams of chocolate with a knife and add it to the mint cream (5). Mix with a spatula with slow movements from the bottom up.
Pour the cream onto the now firm biscuit base and level it with the spatula (6). Refrigerate for at least 6 hours.
Gently unmold the cake: remove the edge of the springform pan and then the parchment paper (7). Transfer the cake to a serving dish.
Take the remaining chocolate bar and warm the edges a little in your hands. Then using a potato peeler, make some curls and let them fall on the surface of the cake (8). Transfer to the refrigerator and let it (mint and chocolate cheesecake) rest until ready to serve.
When ready to serve, remove the mint and chocolate cheesecake from the refrigerator and let it rest for 30 minutes at room temperature. Cut into slices and serve (9).
To make your cheesecake you need to use a 22-24 cm diameter springform pan with a removable bottom, lined with a baking paper disc (both the edges and the bottom); to make the parchment paper adhere better to the mould, a trick is to lightly butter the part of the parchment paper that will come into contact with the pan. This will prevent you from moving. To get an ultra-smooth edge, you can also use a steel ring for modern cakes, or replace the baking paper with acetate sheets for cakes.
You can blend the chocolate biscuits with the help of a kitchen mixer or you can collect them in a plastic bag and gently beat them with a rolling pin until you get a fine powder.
Chop coarsely chocolate flakes in advance and transfer it in the refrigerator until ready to use: in this very hot period will remain crisp and not “stain” the cream.
Once the gelatin has melted, be careful to filter it through a sieve when you add it to the whipped cream: in this way you do not run the risk of having pieces of gelatin and therefore a filling that is not perfectly smooth and homogeneous.
Keep the dessert in the refrigerator and be careful to take it out about 30 minutes before serving.
Versatile and greedy, cheesecake is the protagonist of many different recipes: from the most classic and famous, such as New York cheesecake, to the freshest and most creative reinterpretations, such as yoghurt, there is something for everyone.
Of Greek origin, the cheesecake recipe then spread widely in Anglo-Saxon countries, becoming the sweet symbol (the New York cheesecake is the typical dessert of the American tradition). According to ancient sources, it would seem that the athletes of the very first Olympics in history, held in Delos in 776 BC, would have been served a dessert filled with sheep’s cheese and honey.
The mint and chocolate cheesecake can be kept in the refrigerator for 2-3 days, covered on the surface with a sheet of cling film or, alternatively, placed in a special container with an airtight seal.