Mint Chocolate Cheesecake
Rabu, 25 September 2019
Ingredients
·
1 cup Oreo cookie crumbs
·
3 tablespoons sugar
·
2 tablespoons butter, melted
·
FILLING:
·
4 packages (8 ounces each) cream
cheese, softened
·
1 cup sugar
·
1 cup white baking chips, melted and
cooled
·
6 tablespoons creme de menthe
·
1/4 cup all-purpose flour
·
2 tablespoons creme de cacao
·
1/2 teaspoon peppermint extract
·
4 large eggs, lightly beaten
·
1 cup coarsely crushed Oreo cookies
(about 10 cookies)
·
GANACHE:
·
3/4 cup semisweet chocolate chips
·
6 tablespoons heavy whipping cream
Directions
·
Preheat
oven to 325°. Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a
small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of
prepared pan.
·
In
a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips,
creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed
just until blended. Pour half the batter over crust; sprinkle with crushed
Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in
a larger baking pan; add 1 in. of hot water to larger pan.
·
Bake
until center is just set and top appears dull, 75-80 minutes. Remove springform
pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides
from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight,
covering when completely cooled.
·
Remove
rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring
cream just to a boil. Pour over chocolate; stir with a whisk until smooth.
Spread over cheesecake.
Nutrition Facts
1 slice: 518 calories, 33g fat (18g saturated fat), 116mg
cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.
source :www.tasteofhome.com