This baked chocolate peppermint cheesecake is wealthy in mint chocolate flavour, with a bourbon base, creamy filling and easy mint chocolate ganache topping.
It is unimaginable decadent, making it good for a cocktail party, vacation celebration or just as a household deal with!
And whereas this peppermint chocolate cheesecake seems to be and tastes luxuriant, it is truly very easy to make.
To begin, you may crush bourbon biscuits and blend with melted butter, then press into the bottom of a tin and bake for simply 5 minutes to agency up.
To make the chocolate peppermint cheesecake filling, you may measure cream cheese, cream, eggs, peppermint extract, sugar and flour into a big bowl, whisk collectively after which then stir in cocoa and melted darkish chocolate.
You will the spoon the irresistible combination into the tin and bake gently till set earlier than chilling in a single day.
The following day, you may enhance your cheesecake by melting darkish and milk chocolate collectively after which whisking in double cream and peppermint extract to offer a thick int chocolate ganache.
To finish your chocolate peppermint cheesecake, you may merely unfold the ganache within the tin and high with sweet canes earlier than it units.
I am sure you may be delighted with the outcomes of this lovely peppermint chocolate cheesecake.
Under, you may discover a detailed recipe with substances, advisable tools and step-by-step directions. You will additionally discover a photograph for each step, together with loads of suggestions and methods. Have enjoyable!
And as soon as you have given the recipe a go, I would love you to return again and depart a remark letting me understand how yours turned out.
I would like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Components
For The Base
- 200 g (7.1 oz) bourbon biscuits
- 100 g (3.5 oz) slight salted butter
- 1 tbsp white caster sugar superfine sugar
For The Filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) darkish chocolate
- 100 ml (3.4 floz) double cream
- 115 g (4.1 oz) white caster sugar
- 2 medium free-range eggs
- ½ tsp (0.5 tsp) peppermint extract
- 20 g (0.7 oz) plain white flour
- 50 g (1.8 oz) cocoa
For the topping
- 250 g (8.8 oz) milk chocolate
- 250 g (8.8 oz) double cream
- ½ tsp (0.5 tsp) peppermint extract
- 12 mini sweet canes
Gear
Directions
Make the bourbon biscuit base
Set the oven to 180C (160C fan). Crumble the bourbon biscuits till sandy. Add the melted butter.
Combine properly then tip the combination right into a 20cm loose-bottomed nonstick tin and press down with the again of a spoon or base of a tumble till even and agency.
Prepare dinner within the oven for simply 5 minutes, then put aside.
Make the chocolate peppermint cheesecake filling
In a small bowl, soften the chocolate within the microwave in 30-second blasts. Put aside.
Put the cream cheese, cream, eggs, peppermint extract, sugar and flour in a big bowl.
Whisk collectively.
Add the cocoa and melted chocolate.
Whisk once more.
Pour the combination on high of the biscuit base and gently degree off.
Bake within the oven for 45-60 minutes till agency however barely wobbly.
Take out the oven, and permit to chill for five minutes. Run a knife across the edges of the cheesecake. This may guarantee it doesn’t stick, inflicting the cheesecake to return aside because it cools.
Enable to chill utterly within the tin at room temperature, then place within the fridge in a single day.
Make the peppermint chocolate ganache topping
The following day, put the chocolate in a heatproof bowl and soften within the microwave in 30 second bursts, stirring after every burst till simply melted.
Add the cream and peppermint extract.
Gently whisk till the entire combination turns into shiny and easy. Enable to chill to room temp.
Retrieve the cheesecake from the fridge.
Spoon the ganache on high of the cheesecake. Unfold to the perimeters, leaving some swirls and texture on high.
Prepare the sweet canes in a circle across the cheesecake, standing then up within the ganache.
Pop the cheesecake again within the fridge for half-hour for the ganache to set.
Serve
Run a knife across the within the tin once more and launch, letting the perimeters fall away.
Slice the cheesecake with a pointy knife, wiping with a heat, damp fabric between cuts for an ideal end.
Get pleasure from!
Print this chocolate peppermint cheesecake recipe
Chocolate Peppermint Cheesecake Recipe
This baked chocolate peppermint cheesecake is wealthy in mint chocolate flavour, with a bourbon base, creamy filling and mint chocolate ganache.
Servings: 12 slices
Components
For The Base
- 200 g (7.1 oz) bourbon biscuits
- 100 g (3.5 oz) slight salted butter
- 1 tbsp white caster sugar superfine sugar
For The Filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) darkish chocolate
- 100 ml (3.4 floz) double cream
- 115 g (4.1 oz) white caster sugar
- 2 medium free-range eggs
- ½ tsp (0.5 tsp) peppermint extract
- 20 g (0.7 oz) plain white flour
- 50 g (1.8 oz) cocoa
For the topping
- 250 g (8.8 oz) milk chocolate
- 250 g (8.8 oz) double cream
- ½ tsp (0.5 tsp) peppermint extract
- 12 mini sweet canes
Directions
Make the bourbon biscuit base
-
Set the oven to 180C (160C fan). Crumble the bourbon biscuits till sandy. Add the melted butter.
-
Combine properly then tip the combination right into a 20cm loose-bottomed nonstick tin and press down with the again of a spoon or base of a tumble till even and agency.
-
Prepare dinner within the oven for simply 5 minutes, then put aside.
Make the chocolate peppermint cheesecake filling
-
In a small bowl, soften the chocolate within the microwave in 30-second blasts. Put aside.
-
Put the cream cheese, cream, eggs, peppermint extract, sugar and flour in a big bowl. Whisk collectively.
-
Add the cocoa and melted chocolate and whisk once more.
-
Pour the combination on high of the biscuit base and gently degree off.
-
Bake within the oven for 45-60 minutes till agency however barely wobbly.
-
Take out the oven, and permit to chill for five minutes. Run a knife across the edges of the cheesecake. This may guarantee it doesn’t stick, inflicting the cheesecake to return aside because it cools.
-
Enable to chill utterly within the tin at room temperature, then place within the fridge in a single day.
Make the peppermint chocolate topping
-
The following day, put the chocolate in a heatproof bowl and soften within the microwave in 30 second bursts, stirring after every burst till simply melted.
-
Add the cream and peppermint extract and gently whisk till the entire combination turns into shiny and easy. Enable to chill to room temp.
-
Retrieve the cheesecake from the fridge.
-
Spoon the ganache on high of the cheesecake. Unfold to the perimeters, leaving some swirls and texture on high.
-
Prepare the sweet canes in a circle across the cheesecake, standing then up within the ganache.
-
Pop the cheesecake again within the fridge for half-hour for the ganache to set.
Serve
-
Run a knife across the within the tin once more and launch, letting the perimeters fall away.
-
Slice the cheesecake with a pointy knife, wiping with a heat, damp fabric between cuts for an ideal end.
Diet
Energy: 603kcal | Carbohydrates: 52g | Protein: 7g | Fats: 44g | Saturated Fats: 25g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 13g | Trans Fats: 0.3g | Ldl cholesterol: 112mg | Sodium: 247mg | Potassium: 309mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1129IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 4mg
* Notice: dietary data is estimated, primarily based on publicly accessible knowledge. Nutrient values might range from these revealed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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