Mint chocolate cheesecake with sour cream topping and semisweet chocolate glaze. “Wow, Truly delicious. And I am not even a cheesecake lady. But it’s so good ;). You better try it. You can use any chocolate you like. But try to use a good one. ( be sure to allow plenty of time for the baking, cooling, topping, and glazing steps )
Good luck and enjoy this tasty, beautiful cake 😉
Crust:
– 1 cup chocolate wafer cookie crumbs ( I used Mr. Christie’s Chocolate wafer about 25 cookies )
– 4 tablespoons ( 60 ml ) unsalted butter melted
– 1 tablespoon ( 15 ml ) plus 2 teaspoons ( 10 ml ) sugar
Filling:
– 100 gr mint chocolate melted ( I used Lindt dark, mint chocolate )
– 3 ( 8 ounce ) packages cream cheese, at room temperature
– 1 cup (200 gr ) sugar
– 2 eggs, at room temperature
– 1/3 cup ( 80 ml ) heavy cream ( whipping cream )
– 1/2 teaspoon ( 2.5 ml ) pure vanilla extract
Topping:
– 1/2 teaspoon ( 2.5 ml ) unflavored gelatin
– 1 tablespoon ( 15 ml ) cold water
– 3 square Lindt mint chocolate finely chopped
– 1/2 cup ( 120 ml ) sour cream, at room temperature
Glaze:
– 3/4 cup ( 180 ml ) heavy cream ( whipping cream )
– 3 ounces ( 85 gr ) semisweet chocolate, finely chopped
– 2 tablespoons ( 30 ml ) unsalted butter
– Whipped cream for serving. Mint sprigs for garnish.
Process:
- Position a rack in the center of the oven and preheat to 350 degrees
Crust:
1. In a food processor combine the cookie crumbs, butter, and sugar. Process until well blended.
2. Transfer to an ungreased 8-inch springform pan with 2-inch sides and press firmly into the bottom. 
Filling:
1. Allow the melted chocolate to cool for a few minutes. 
2. Place the cream cheese in a large bowl. Using an electric mixer beat on medium speed until smooth. 
3. Add the sugar and beat until blended.
4. Add the eggs one at a time blending well after each addition and stopping as needed to scrape down the bowl sides and the beaters. 
5. Add the chocolate, cream, and vanilla and beat until well mixed. Pour the batter into the crust.
6. Bake for about 35-40 minutes or until the sides of the cake rise and the top jiggles slightly when the pan is shaken. ( The cake will appear underbaked but will firm in chilling )
7. Remove from the oven run a sharp knife around the inside of the pan to loosen the cake from the pan sides, and let cool completely in the pan on a rack. 
Topping:
1. Pour water into saucepan and heat until it is steaming but not simmering. Meanwhile, combine the gelatin and cold water in a heatproof bowl that fits snugly in the rim of the pan and let stand for about 5 minutes. Place the bowl over but not touching the steaming water.
2. Add the chocolates and stir for 3 minutes or until melted. Remove from the heat and allow to cool. Whisk the sour cream into the chocolate mixture until blended.
3. Spread the topping evenly on top of the cheesecake. Refrigerate for 4 hours or until well chilled.
Glaze:
1. In a small saucepan bring the cream to a boil over medium-high heat. Remove from the heat.
2. Add chocolate and stir until melted. Add the butter and whisk until melted.
3. Let the glaze stand at room temperature for about 30 minutes, until thickened. 
4. With the sides of the springform pan still in place, pour the glaze evenly over the cheesecake.
5. Then refrigerate about 2 hours, or until set.
6. To serve, remove the pan sides, slice the cake and top each serving with a whipped cream and mint sprig.
Note: Cover the cake and refrigerate for up to 2 days. Again you can use any chocolate you have or like ;).
Enjoy ;).
Thank you. Come visit anytime 😉