Friday, May 20, 2011

Mint-Chocolate Cheesecake Slice

Why is it I always impulse buy cook books on days that I have no money? While standing in line at the grocery store I grabbed a new Women's Weekly book, Little Squares and Slices. There are so many recipes I cant wait to try, I'm almost considering working through it start to finish, one slice a week.

I couldn't decide which one to try first, so I made boyfriend choose and he chose wisely, picking the mint-choc cheesecake slice from the cover. They are some yummy cheesecake squares, in fact I'm eating one of the last squares right now. Its very quick and easy to make, not counting the chilling time. I've never the biggest fan of cheesecakes but the mint hides the cheese flavour just enough, without completely taking over.

I have yet to dig the food processor out of the cupboard, it has been buried somewhere since we moved 2 years ago, so instead of processing the cookie base I placed the cookies in a clip-lock bag and crushed them. The only significant change i made to the recipe was not using mint liqueur, I didn't have any so substituted peppermint flavoring and a little green food dye to give it a pretty colour.

For the base
250 grams (8 ounces) plain chocolate biscuits (I used double choc-chip)
120 grams (4 ounces) butter, melted

For the filling
3 teaspoons gelatine
2 tablespoons water
500 grams (1 pound) cream cheese, softened
1/2 cup caster sugar
1 1/2 cups thickened cream
1/4 cup mint flavoured liqueur ( I used 1 1/2 tablespoons peppermint flavouring and a few drops of green food colour)

For the Chocolate Glaze
185 grams (6 ounces) dark eating chocolate, coursely chopped
50 grams (1 1/2 ounces butter)

To make the base- grease a 20 by 30 cm (8 inch -12 inch) and line with baking paper leaving some overhang on the sides.

Process the biscuits until fine, add the butter and process until it comes together (or mix crumbs and butter in a bowl until combined).

Press the cookie mixture in an even layer over the base of the lined pan, refrigerate of 30 minutes. While the base is chilling make the filling.

To make the filling- Sprinkle the gelatine over the water in a small heatproof jug. Stand the jug in a pot of shallow simmering water, stir the water and gelatine until dissolved. Allow to cool 5 minutes.

Beat the cream cheese and sugar until smooth, add the cream and continue beating until the mix is smooth and slightly thickened. Stir in the gelatine mix and mint liqueur (or flavouring).

Spoon the filling over the prepared base and smooth over, place in the fridge and chill until set, or over night.

Once set make and pour over the chocolate glaze, chill until chocolate glaze is set before cutting into squares. (A hot knife helped to cut through the chocolate.)

To make the chocolate glaze- place butter and chocolate in a small heatproof bowl, place bowl over a small pot of simmering water, stir until smooth and combined.



  1. aah! Love amazing and dleicious! and your Tea pot is beauty!! love the pictures, xxgloria

  2. YUM! Those look delicious and love your beautiful photos:)

  3. I love mint chocolate things - I will definitely have to try this. Love the teacup and saucer! Nx

  4. doesn't that just look divine? and the mint liquer sounds great ;)

  5. The Thickened cream measure is missing???

    1. Sorry Anonymous, I'm terrible at doing that. The cream mesurment is 1 1/2 cups. Happy baking :)