- Unsweetened fresh cream 400 grams
- Spreadable cheese (not light) 200 grams
- Cocoa biscuits 200 grams
- Mint syrup 150 grams
- Dark Chocolate 150 grams
- Butter 80 grams • 717 kcal
- Jelly in sheets 10 grams
The mint and chocolate cheesecake is a delicious dessert with a delicately refreshing flavor. It is a simple and perfect preparation for the summer season because it does not require baking but just some resting in the refrigerator. With a creamy and at the same time crunchy consistency, thanks to the presence of the chocolate flakes inside the filling, it can be easily prepared in advance and it is perfect for any occasion or time of day; from the party buffet to a simple snack with your friends. So let’s see how to prepare mint and chocolate cheesecake in the best way.
How to prepare mint and chocolate cheesecake
Blend the biscuits in a mixer to obtain a powder and collect them on a plate. Then gently melt the butter and, with a spatula, mix it with the powder (1).
Transfer the mix obtained in the mold, lined with parchment paper to the base and edges, then level it first with a spoon and then with the base of a glass in order to obtain a regular disk (2). Place in the refrigerator.
Soak the jelly sheets in cold water for about 10 minutes. Then heat 100ml of cream, without bringing it to a boil, then squeeze the jelly and add it to the cream (after you have take it off from the flame) (3). Stir until completely dissolved and let cool.
In a bowl, put the spreadable cheese and the unsweetened cream cold in the refrigerator, then whisk it to obtain a firm cream. Then, add the cream with the melted jelly and finally the mint syrup (4).
Chop 100 grams of chocolate with the knife and add it to the mint cream (5). Mix with a spatula with slow movements from the bottom up.
Pour the cream on the base of firm biscuits and level it with the spatula (6). Store in the refrigerator for at least 6 hours.
Gently take the cake out of the mold; remove the edge of the hinged mold and then the parchment paper (7). Transfer the cake to a serving plate.
Take the remaining chocolate bar and warm the edges a little in your hands. Then using a potato peeler, make curls and drop them on the surface of the cake (8). Transfer to the refrigerator and let rest until ready to serve.
For serving, remove the cake from the refrigerator and let it rest for 30 minutes at room temperature. Cut into slices and serve (9).
The mint and chocolate cheesecake can be preserved in the refrigerator for 2-3 days, covered on the surface with a sheet of transparent film or, alternatively, placed in a special container with airtight closure.