My coworker friend, Daphne recently traded her career for her kids.
As a new mom, I really admire her for making that sacrifice.
But what to get her?
She deserved something wickedly luxurious…
A-HAH!
A very minty, very chocolaty cool, creamy cheesecake would do.
YOU, however, don’t have to wait for such a big event.
Isn’t Tuesday reason enough?
Filling:
3 eggs
4oz (1/2 package) cream cheese @ room temp
4oz (1/2 cup) sour cream
3/4 cup sugar
1/2 cup choco chips
1 tsp mint extract
1 tsp b. powder
green food colouring (optional)
chocolate pie shell
Wicked Ganache Topping:
1/2 cup heavy cream
1 cup dark chocochips
1 tsp mint extract (optional)
Blend eggs, cheese, sour cream, mint extract, b.powder in a food processor or blender.
Pour batter into chocolate pie shell and
bake @ 325*F for about 40 minutes.
Take cake out of oven, sprinkle choco chips on top
and bake another 20 minutes.
Chill overnight or at least for 1 hour.
For the topping, bring heavy cream just to a boil.
Through a sieve, pour over chocochips and stir to a creamy consistency.
For more mintyness, add another teaspoon of mint extract.
Let ganache cool in fridge for about 10 minutes before pouring over the
cheesecake. Then, using the back of a spoon, spread to a smooth, glossy finish.
Return cake to the fridge to continue chilling.
Keeps well for about a month in the freezer.
Wasting chocolate is a high sin.
So don’t forget to lick that spoon clean!
This is something I could not say no to-deep rich chocolate and frosty mint flavor in a cheesecake. That just says heaven to me-thanks for sharing this sweet indulgence.