Frozen Mint Chocolate Chip and Oreo Cheesecake

Few flavour combinations get me as excited as mint chocolate chip!  Now imagine combining freshly infused mint ice cream with a chocolate chip cheesecake and a creamy crunchy Oreo biscuit base.  If that’s not decadent enough for you, imagine topping it off with a glossy layer of dark chocolate ganache.  Daydream material…

INGREDIENTS

FOR THE CRUST:

20 Oreo cookies or a Gluten Free chocolate biscuit option
4 tablespoons unsalted butter, melted and cooled

FOR THE MINT CHOCOLATE CHIP CHEESECAKE LAYER:

1 cup heavy cream
150 ml whole milk
1 tub cream cheese (room temperature)
1 tin condensed milk
1 medium handful fresh mint or 1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 Mint Aero broken into rough pieces (save a little for the top of dessert)
A few crushed oreos/handful chocolate chips for extra indulgence

FOR THE CHOCOLATE GANACHE:

100 grams dark chocolate finely chopped
1/4 cup heavy cream
1/2 tablespoon unsalted butter

METHOD

FOR THE CRUST:
  • Spray a 22 cm (regular size) spring form cake tin with non-stick spray
  • Finely crush Oreo biscuits in food processor
  • Add the melted butter and press into the bottom of cake tin
  • Set aside
FOR THE MINT CHOCOLATE CHIP CHEESECAKE LAYER:
  1.  On the stovetop, add mint to milk and infuse on a low heat
  2. Remove from heat after 5 minutes,sieve and squeeze all juice from mint
  3. Set aside
  4. Whisk the cream in a food processor until medium peaks form
  5. Combine cream cheese and condensed milk and mix well in a bowl
  6. Add mint milk infusion as well as vanilla essence and mix
  7. Fold whipped cream into cream cheese/condensed milk mixture
  8. Fold in the broken mint Aero pieces/chocolate chips/Oreo cookie pieces
  9. Place on top or Oreo Biscuit base layer and put in freezer to set (3.5 hours)

(If using peppermint extract, simply add it to the milk, no need to heat on stove)

FOR THE CHOCOLATE GANACHE:
  1. Place the chocolate in a medium heatproof bowl
  2. Place the cream in a small saucepan over medium heat and bring to a gentle simmer
  3. Pour the cream over the chocolate and add the butter
  4. Let stand for 3 minutes before stirring until smooth and shiny
  5. Let cool completely before pouring over top of cheesecake

Add extra chocolate or fresh mint for decoration.  Remember to remove from the freezer about 10 minutes before serving so it will be soft enough to slice through.

And savour…

Love,

Kerry Leigh x

 

No comments yet. Be the first!

Leave a Reply

Get in touch

designed by kerry & schalk