Ingredients:
• 150 gr biscuits, crushed
• 80 gr butter, melted
• 1 ½ tablespoon cocoa powder
• 1 tablespoon sugar
• 800 gr creamcheese
• 150 gr honey (you can use caster sugar instead)
• 3 eggs
• 1 teaspoon mint extract
• Green food coloring
• 200 gr mint chocolate
• 3 tablespoons milk or heavy cream
Instructions:
1. Preheat the oven at 180o C.
2. Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
3. Mix the crushed biscuits with the melted butter, cocoa powder and sugar (1 tablespoon).
4. Pour the biscuit mixture into the pan and flatten well.
5. Bake for 3 minutes.
6. After 3 minutes, remove the tray from the oven and let it rest.
7. In a mixing bowl, add the cream cheese and the honey. Mix until incorporated.
8. Then, one at a time, add the eggs and mix well.
9. Add the mint extract and green food coloring and incorporate.
10. Pour the cream cheese mixture into the pan. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
11. Bake for minimum one hour at medium-low heat.
12. After baking, let it cool completely at room temperature.
13. Melt the mint chocolate into the microwave in 30 seconds blasts. Mix after each blast.
14. Add in the milk/heavy cream and stir well.
15. After the cheesecake is completely cooled, add the mint chocolate icing on top.
16. Refrigerate for a few hours at least or (recommended) overnight.
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