Chocolate and Mint Cheesecake
Ingredients
- 200g chocolate biscuits
- 65g Valio Butter melted
- 500g Zanetti Mascarpone Cheese
- 110g icing sugar
- Zest of 2 limes
- Few drops green food colouring
- 280ml Elmlea Double Cream
- 2 leaves gelatin, dissolved
- 1 packet mint and chocolate bars
- Green macaroons and mint leaves
Method
- Place the biscuits in a food processor and blitz to a fine crumb. Add in the melted butter and stir well. Press the mixture into the base and sides of a spring form flan tin. Place into the fridge to harden while you make the filling.
- Whip the cream into stiff peaks and put into the fridge. Place the mascarpone, icing sugar, lemon zest and green food colouring onto a large bowl and mix together until smooth.
- Chop 4 of the chocolate and mint bars roughly and mix them into the mixture. Next fold in 2/3 of the whipped cream (reserve 1/3 to decorate) followed by the dissolved gelatin leaves.
- Remove the base from the fridge and fill with cheesecake filling. Flatten and allow to set in the fridge for 2-3 hours. When ready to serve, remove the cheesecake from the tin and place onto a serving plate.
- Decorate the top with the remaining chocolate bar crumbled up, green macaroons and the double cream piped into rosettes.
Original Recipe by Chef Manuel Aquilina.