Description
Indulgent mint aero cheesecake delights dessert enthusiasts with creamy layers of chocolate and mint. Rich, velvety filling nestles atop a crumbly base, promising pure delight for chocolate lovers eager to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 500 g (17.6 ounces) full-fat cream cheese, softened
- 300 ml (10.1 fluid ounces) double cream (heavy cream)
- 200 g (7.1 ounces) mint aero chocolate (or mint chocolate), chopped
Crust Ingredients:
- 250 g (8.8 ounces) dark chocolate digestive biscuits (or oreo cookies)
- 60 g (2.1 ounces) unsalted butter, melted
Topping and Flavoring Ingredients:
- 75 g (2.6 ounces) icing sugar (powdered sugar)
- 1 teaspoon peppermint extract
- Green food colouring gel
- 12 mint aero bubbles
- 100 ml (3.4 fluid ounces) double cream (heavy cream)
- 25 g (0.9 ounces) icing sugar (powdered sugar)
Instructions
- Prepare the foundation by pulverizing biscuits into fine, uniform crumbs using a food processor. Transfer crumbs to a mixing bowl and incorporate melted butter, stirring until the mixture resembles wet sand.
- Press the buttery crumb mixture firmly and evenly into an 8-inch springform pan, creating a compact base. Refrigerate for 60 minutes to set and solidify the crust.
- In a stand mixer, combine cream cheese, powdered sugar, peppermint extract, and heavy cream. Blend until silky and completely smooth, ensuring no lumps remain.
- Introduce a few drops of green food coloring gel to achieve a delicate mint-green hue. Taste and adjust peppermint intensity according to preference.
- Gently fold chopped Mint Aero chocolate into the creamy mixture, distributing pieces evenly throughout the filling.
- Carefully pour the mint-infused filling over the chilled crust, using an offset spatula to create a perfectly level surface.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to allow complete setting and flavor development.
- Before serving, whip remaining cream with powdered sugar until stiff, voluminous peaks form.
- Artfully pipe whipped cream across the cheesecake’s surface and garnish with scattered Mint Aero chocolate bubbles for a visually appealing finish.
Notes
- Customize the biscuit base by swapping digestive biscuits with gluten-free alternatives like almond or coconut flour cookies for a celiac-friendly version.
- Enhance the mint flavor by using fresh mint leaves or adding a splash of creme de menthe liqueur for a more intense, sophisticated taste.
- Control the sweetness by gradually adding icing sugar and tasting the filling, ensuring the perfect balance between the cream cheese and peppermint extract.
- Create a dairy-free option by substituting cream cheese with coconut cream and using vegan chocolate for a plant-based friendly dessert.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Desserts
- Method: Chilling
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 405
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg