Time: 8 hours 55 minutes
Complexity: average
Quantity: 16 (5 cm) squares

The cheesecake base is made from crushed chocolate cookies mixed with sugar and butter. The second layer is the chocolate cheesecake itself, made from cream cheese, sour cream, sugar, eggs, and chocolate. A few minutes before the cheesecake is ready, top it with a sour cream topping made with whipped cream, sugar, crème d'mente, and green food coloring, if you'd like to tint the mint layer. If you don't have food coloring, you can leave the topping white; it won't affect the wonderful flavor combination of mint and chocolate that defines this cheesecake. Cut it into squares and serve it at the end of a hearty meal or with a cup of aromatic tea.

Ingredients:

Cake

• 20 chocolate wafer cookies
• 3 tbsp (45 g) butter, melted
• 3 tablespoons of sugar
• A pinch of fine salt

Filling

• 220 g dark chocolate, finely chopped
• 220 g of cream cheese at room temperature
• 1 and 1/3 cups sugar, divided
• 1.5 cups sour cream, divided
• 2 large eggs at room temperature
• 1/4 cup white Crème de Menthe liqueur (see note)
• 3 drops natural green food coloring, optional
• Chocolate shavings, for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

wafer cookies, butter, sugar, dark chocolate, curd cheese, sour cream, eggs, mint liqueur

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Preparation:

Step 1
• Cake: Preheat oven to 350°F (175°C). Spray an 8-inch square metal baking pan with cooking spray and line it with foil.
Step 2
• In a food processor, process the cookies with butter, sugar, and salt until finely ground. Spread the mixture evenly into the prepared pan and press it into the bottom, covering it completely. Bake until set, about 15 minutes.
Step 3
• Meanwhile, prepare the filling: Place the chocolate in a medium microwave-safe bowl; heat at 75% power until soft, about 2 minutes. Stir and continue heating until the chocolate is completely melted, another 2 minutes. (Alternatively, place the chocolate in a heatproof bowl. Fill the saucepan with a few inches of water and bring to a simmer. Set the bowl on top, making sure it doesn't touch the water, and stir until the chocolate is melted and smooth.)
Step 4
• In a food processor, beat the cream cheese, 2/3 cup sugar, and 1/2 cup sour cream until smooth. Scrape down the sides of the bowl as needed. Add the eggs and melted chocolate and pulse until smooth. Pour the filling evenly into the crust and bake until slightly set around the edges and set in the center, about 20 minutes.
Step 5
• Combine the remaining sour cream and 2/3 cup sugar with the liqueur and food coloring, if using. Carefully spoon the mixture over the chocolate filling and spread it into an even layer. Bake until the filling is glossy but still slightly runny, about 15 minutes more. (The topping will set as the cheesecake cools.) Cool on a wire rack. Cover and refrigerate for at least 2 hours or overnight.
Step 6
• Remove the cheesecake from the pan, cut into 5 cm squares and sprinkle with chocolate shavings on top.
  
  

  Note

  
  "We prefer the delicate, natural flavor of white Crème de Menthe to green liqueur," says the Food Network Kitchen chef team.

Votes: 1