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[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2018/11/MINT-CHOCOLATE-CHEESECAKE.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Recipe<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Recipes from the ‘Bucket List’ book are only available to members<!– –></p><!– –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –>
Mint Chocolate Cheesecake Bucket List | P.148 Serves 10-12 | Ingredients 400 g digestive biscuits 150 g unsalted butter 1 sachet gelatine powder 12g 500 ml double cream 225 g cream cheese 125 g caster sugar 4 tbsp crème de menthe liqueur 125 g milk chocolate grated Method Blitz the biscuits in a food processor or place in a plastic bag and crush with a rolling pin until broken into fine crumbs. Put a medium saucepan over a medium heat and add the butter. Let the butter melt then take the saucepan off the heat and stir in the biscuit crumbs. Press the biscuit mixture into the bottom of a springform baking tin (22cm diameter). Leave in the fridge to cool. Dissolve the gelatine in 100ml of boiling water and leave to cool completely. Pour the cream into a bowl and whisk to stiff peaks. Tip the cream cheese and sugar into another bowl and whisk until well combined and creamy. Stir the liqueur into the cooled gelatine and whisk it into the cream cheese mix. Fold in the whipped cream and the grated chocolate. Pour the cream cheese mixture over the biscuit base and place in the fridge to set for 3-4 hours or overnight. |
