Wednesday, December 27, 2006

Chocolate Mint Cheesecake (Andes Mint or Tropical Source Mint LOL)

This is one that I knew would be requested for Christmas. It was requested at Thanksgiving. It took a bit of time to gather all the ingredients to make it "healthier" but certainly not healthy. It was amazingly yummy...and no preservatives or dye or such of any sort. It's still incredibly rich and you'd do well to start with a sliver. This is a recipe I came up with years ago and has repeatedly been shared on SHS but I couldn't find it on the blog this week when I thought the recipe was lost. ::snort:: So now it will be somewhere online that I can access easily. This cheesecake has earned the title the "400 lb cheesecake" and earned me the title of "cheesecake diva". Kelly in OH makes it very pretty by adding some dollops of whip cream along the bottom..... I still have an idea for a maple/honey cheesecake but I didn't want that many competing flavors in the chocolate one. I used Rapadura, which has a mild toffee flavor. Sucanat would work -sucanat is a bit grainier than Rapadura. The girls were suitably impressed - comments such as "I never knew organic could taste this good" flew around the table...along with my comments that this is a RARE treat these days. I also made an organic cheese ball so the girls are starting to realize I am not depriving the youngers with our lifestyle change. The favorites are still there...just adapted. ::snort::
Crust: *See note
1 1/2 C Oreos (about 22 - I used Newman O's)
2 T sugar (Rapadura)
1/4 C melted BUTTER
Mix. Press onto the bottom and up the side of a greased 9 inch spring form pan.*** Bake at 350* for 10 minutes. Reduce heat to 325*. Set aside to cool.

1/4 C Semi-sweet Chocolate Chips (Sunspire)
1/2 a pkg of Andes mints (1 1/2 - 2 bars Tropical Source Mint Crunch Dark Chocolate)
1/4 C Whipping Cream (NOT cool whip)
4 packages (80z) cream cheese, room temp (Organic Valley)
1 C sugar (Rapadura)
1/3 C baking cocoa (ahLaska!)
4 eggs
1 tsp pure vanilla

In a small bowl melt chocolate and mints (double boiler or microwave - stir every 30 seconds). Add 1/4 C whipping cream and stir until well blended. Set aside.

Beat cream cheese and rapadura on low speed until there are NO LUMPS. Add the baking cocoa and beat on low until blended. Add eggs and stir until blended. Add the reserved chocolate mixture and 1 tsp of vanilla and stir until blended. Pour into prepared spring form pan.

Bake for 45-50 minutes until center is almost set (small cracks begin to appear around the edges of the cheesecake) I do the water bath **** here so it takes about 10 - 20 minutes longer. Cheesecake is fine without the water bath if time is short.

1 C Andes Mints (1 C Tropical Source Mint Crunch)
6 T butter (or Whipping Cream to thin)

Melt. Spread on cheesecake. Cool completely before covering in any way. Chill. Refrigerate overnight. Just before serving garnish with whipped cream if desired.

*We like a thicker crust so I use 3 C of cookie crumbs, 1/3 C of butter and 2 T of Rapadura for my 9 or 10 inch cakes. The sugar could be left out but I like the hint of crispness that it gives the crust.

**The second batch of chocolate mint can either be melted with the chocolate chips and incorporated into the topping (my favorite) or shaved over the top of the topping....or used to garnish before serving....but that makes for BIG bites of mints...

***I have used 9 or 10 inch pans...either work.

****To water bath or steam your cheese cake: Wrap the bottom and up the side of the pan in foil (I'll have to illustrate this as this is the most questioned step). Set the cheesecake in a pan big enough to hold the spring form pan. Pour boiling water 11/2 -2 inches up the side of the pan. Set the whole thing in the 3255* oven and continue. Water baths improve the texture of the cake and get rid of most of the cracks.....however when you top the cake it tastes wonderful and looks pretty either way.


Cynthia said...

YUMMY! It looks WONDERFUL! I had quite a few disappointed people last week when I didn't show up to our Christmas Eve service with any cheesecakes. Last year I made a couple hundred minis and everyone raved over them. I just didn't have the energy this year (LOL)! Maybe sometime this spring.... Anyway... I'll have to try your new and improved recipe!

Heather said...

Sounds delicious. We'll have to talk about your Andes replacement! =) I have a few good cheesecake recipes. I really should make them more often. I love a good new york cheesecake, hold the fruity topping.

Anonymous said...

Yummy, I should have swung by unannounced, then out of the goodness of your heart you would have invited me in for a slice, a thin slice... NOT! It looks awesome, but way more work than I can do right now. I am good to get bread baked. You are super woman!

DeEtta @ Courageous Joy said...

I have it on good authority A that you don't eat chocolate...::snort:: YOU are welcome to a sliver - Heather too. LOL The kids got it out today and I had a BITE that's all I can take at a this will last and last us if we don't get some help....though all the kids are home tomorrow so you'd best not put this off to long. LOL