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After dinner mint cheesecake slice

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Brownie and cheesecake collide in this luscious spin on after dinner mints.

12 Ingredients


  • 50g butter

  • 270g dark chocolate, chopped

  • 1 egg, lightly whisked

  • 170g caster sugar

  • 40g (1/4 cup) plain flour

  • 11/2 tbsp cocoa powder

  • 250g cream cheese, at room temperature

  • 1/4 tsp vanilla bean paste

  • 1/2 tsp peppermint essence

  • 425ml thickened cream

  • 2 tsp gelatine powder

  • 2 x 150g Harringtons After Dinner Mints

4 Method Steps


  • Step 1

    Preheat the oven to 160°C/140°C fan forced. Line a 16 x 26cm slice pan, allowing paper to overhang the long sides. Place butter

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    (50g butter) and 70g of the chocolate (270g dark chocolate, chopped) in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes to cool.


  • Step 2

    Add the egg (1 egg, lightly whisked) and 70g (1 ⁄3 cup) of the sugar (170g caster sugar) to the chocolate mixture. Sift flour (40g (1/4 cup) plain flour) and cocoa powder (11/2 tbsp cocoa powder) over the chocolate mixture. Stir until just combined. Pour into prepared pan. Smooth the surface. Bake for 15-20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely.

  • Step 3

    Use electric beaters to beat the cream cheese (250g cream cheese, at room temperature) and remaining caster sugar in a bowl until smooth. Add the vanilla (1/4 tsp vanilla bean paste), peppermint essence (1/2 tsp peppermint essence) and 300ml of the cream (425ml thickened cream). Beat until combined. Place 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine (2 tsp gelatine powder) and stir to combine. Microwave for 10 seconds. Use a fork to whisk until the gelatine dissolves. Add to the cream cheese mixture. Beat until combined. Pour over the slice base and smooth the surface. Place in the fridge for 4 hours or overnight.

  • Step 4

    Place the remaining chocolate and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes. Pour over the cheesecake and smooth the surface. Arrange after dinner mints (2 x 150g Harringtons After Dinner Mints) on top. Place in the fridge for 2 hours or until set. Cut into squares to serve.
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Recipe Notes

  • Store in an airtight container in fridge for up to 5 days.
Image by Guy Bailey

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