Chocolate and Mint Cheesecake

12
30 min
120 min

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Products used