Mint Cheesecake with a Chocolate Cookie Crust

Name: Mint Cheesecake with a Chocolate Cookie Crust
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Ingredients: 24 chocolate wafer cookies (homemade or store bought); 3 tablespoons butter, melted; 1 cup packed fresh mint leaves; 1/4 cup heavy cream; 2 drops green food coloring; 1 1/2 pounds cream cheese; 1 cup sugar; 1 1/2 cups sour cream; 6 yolks; 1 1/2 teaspoons mint extract; 2 tablespoons Irish whiskey; 1 cup sour cream; 2 tablespoons sugar; 1/2 teaspoon vanilla

Recipe courtesy of Zoë François

Watch how to make this recipe.

Mint Cheesecake with a Chocolate Cookie Crust

1 Review

Fresh mint makes this rich cake as bright in flavor as it is in appearance, and the chocolate crust gives you that wonderful mint-chocolate combination. It's the perfect dessert for St. Patrick's Day, or anytime you need to impress guests.

Level: Easy
Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

463

Total Fat

35

Saturated Fat

20

Carbohydrates

32

Dietary Fiber

1

Sugar

27

Protein

6

Cholesterol

102

Sodium

304

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Level: Easy
Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

463

Total Fat

35

Saturated Fat

20

Carbohydrates

32

Dietary Fiber

1

Sugar

27

Protein

6

Cholesterol

102

Sodium

304

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Ingredients

The Crust:

24 chocolate wafer cookies (homemade or store bought)

3 tablespoons butter, melted

The Mint Cheesecake:

1 cup packed fresh mint leaves

1/4 cup heavy cream

2 drops green food coloring

1 1/2 pounds cream cheese

1 cup sugar

1 1/2 cups sour cream

6 yolks

1 1/2 teaspoons mint extract

2 tablespoons Irish whiskey

The Topping:

1 cup sour cream

2 tablespoons sugar

1/2 teaspoon vanilla

Directions

To make the crust: Preheat oven to 350 degrees F.
In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together. Firmly pat the chocolate crust into an 8-inch springform pan. Bake the crust for about 5 minutes and then cool on rack.
Reduce the oven to 300 degrees F.
To make mint-cream: In a blender or food processor add the mint and heavy cream. Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.
Mix the cheesecake batter: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium-low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.
Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.
Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.
Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter. Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter. Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter. Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.
Tightly wrap the springform pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and giggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.
Remove the pan from the water and foil.
To make the topping: Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.
Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.