Back to all recipes
Mint White Chocolate Cheesecake
syrup 1/8 teaspoon pure peppermint extract
Place 6-8 round small moulds of different sizes (5 cm, 6 cm and 7 cm) over a sheet of parchment paper on a sheet pan. Place acetate (pastry film) or cling film around the inside of each mould to prevent the cheesecake from sticking to the sides of the mould.
in a food processor and crush to fine pieces, or place them in a plastic bag and crush them with a rolling pin or by hand. Place the crushed
in a bowl, then add in the melted
. Stir until combined. Press 25 gr of the
mixture into the bottom of each mould. Place the moulds in refrigerator to chill for 30 minutes.
Mixture: Soak the
leaves in a bowl of cold water for about 5 minutes; drain. Place the 80 gr of white
in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes for about 10 minutes. Remove bowl from heat and allow it to cool. You can also melt it in the microwave, making sure to stir every 30 seconds. While the
cools down, take 3 tablespoons of
from the 22 cl. Heat in a bowl for about 10 to 15 seconds in the microwave and melt in the 2 sheets of well-drained
, stir the preparation until completely cooled. Add the
syrup. In a medium bowl, mix the
until smooth, about 3 minutes. Then add the melted
with an electric mixer, while adding the 3 spoons of
, one at a time. Keep mixing until firm peaks form. Keep cold and set aside. Fold the cooled
mixture into the
mixture. The mix will appear to separate at first – use a whisk to bring together until smooth. Then add the melted white
. In a separate bowl, beat the
whites until stiff peaks form. Fold the prepared whipped
into the cream cheese/chocolate/gelatine mixture. Mix gently and taste the mixture. You may add more mint syrup if you prefer a stronger flavour. Then fold in the whipped
Spoon the cheesecake mixture into the prepared moulds containing the
layer. Smooth the surface with an offset spatula.
Cover loosely with plastic wrap and place in the refrigerator to chill for 2 to 3 hours. When ready to serve, remove individual cheesecakes from the moulds by gently pushing up from the bottom.
Garnish with shaved white
A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet.
Black Olive Tapenade Philadelphia and Slow Roasted Cherry Tomato Canapes
Hot Smoked Salmon Canapes with Chives and Philadelphia
Spiced Chickpea Falafel with grilled Chorizo. Parsley salad and Philadelphia, Lemon and Cumin Dressing
Check out all recipes
© 2022 Mondelez United Kingdom
All rights reserved