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Freeze ahead choc-mint cheesecake

Our food director Shelly has pulled out all the stops for a minty make-ahead Christmas centrepiece! It’s layered with bought choccy cakes (slice those up while they’re frozen, it’s easiest and safest that way), mint cheesecake, fudge sauce and so many choc-mint sweets like Peppermint Crisp bars and after dinner mints.

“We’ve taken all the shortcuts for easy freezy fun! Make it up to step 5 and store in an airtight container in the freezer 1 month in advance. Decorate on the day.” – Michelle Southan

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.


17 Ingredients


  • 350g packet frozen Sara Lee Chocolate Cake

  • 3 x 118g packet Nestlé Aero Mint chocolate

  • 300ml carton thickened cream

  • 150ml double cream

  • 1 tsp peppermint extract

  • Green liquid food colouring, to tint

  • 35g Nestlé Peppermint Crisp bar, broken into shards

  • After dinner mint chocolates, to decorate

  • Darrell Lea Minty Crunchy Chocolate Balls Milk Chocolate, to decorate
  • Mint cheesecake


  • 250g packet cream cheese, at room temperature, chopped

  • 185ml (3/4 cup) thickened cream

  • 160ml (2/3 cup) sweetened condensed milk

  • 1⁄2 tsp peppermint extract

  • Green liquid food colouring, to tint
  • Chocolate fudge sauce


  • 200g dark chocolate, finely chopped

  • 185ml (3⁄4 cup) thickened cream

  • 1 tbsp golden syrup

7 Method Steps


  • Step 1

    Line a 7.5cm-deep, 8 x 27cm (base size) loaf pan with baking paper, allowing the paper to overhang the sides.

  • Step 2

    Cut the cake
    (350g packet frozen Sara Lee Chocolate Cake)
    in half crossways. Stand 1 half on its side, cut-side up, and trim 1cm off the cake base. Repeat with the remaining half. Place the halves, icing-side up, in the base of prepared pan. Use the cake offcuts to fill any gaps.

  • Step 3

    To make the cheesecake, use electric beaters to beat cream cheese
    (250g packet cream cheese, at room temperature, chopped)
    in a bowl until smooth. Add the cream
    (150ml double cream)
    , condensed milk
    (160ml (2/3 cup) sweetened condensed milk)
    and peppermint
    (35g Nestlé Peppermint Crisp bar, broken into shards)
    extract. Beat until well combined. Add colouring
    (Green liquid food colouring, to tint)
    to tint mixture green. Beat until evenly coloured. Pour over cake base. Smooth surface. Place in freezer for 2 hours or until firm.

  • Step 4

    Meanwhile, make the fudge sauce. Place all sauce ingredients in a small saucepan. Cook, stirring, over low heat until melted and smooth. Set aside for 1 hour or until cooled completely

  • Step 5

    Transfer 1 ⁄4 cupful of fudge sauce to a microwave-safe jug. Cover and set aside. Pour 1 ⁄2 cupful of the remaining sauce over the cheesecake layer. Smooth the surface. Top with Aero
    (3 x 118g packet Nestlé Aero Mint chocolate)
    , trimming to fit, then pour over 1 ⁄2 cupful of the remaining sauce. Top with Aero, trimming to fit. Pour over the remaining sauce and smooth the surface. Place in the freezer for 6 hours or overnight to set

  • Step 6

    Use electric beaters to beat the thickened cream
    (300ml carton thickened cream)
    , double cream
    (185ml (3/4 cup) thickened cream)
    and peppermint extract in a bowl until soft peaks form. Add colouring
    (Green liquid food colouring, to tint)
    to tint green. Beat until firm peaks form.

  • Step 7

    Microwave the reserved fudge sauce on High for 20 seconds or until runny. Set aside to cool slightly. Half-fill sink with hot water. Place base of pan in water for 20 seconds. Transfer the cake to a serving plate. Top with the mint
    (1 tsp peppermint extract)
    cream
    (185ml (3⁄4 cup) thickened cream)
    and Peppermint Crisp shards. Decorate with mint
    (1⁄2 tsp peppermint extract)
    chocolates
    (After dinner mint chocolates, to decorate)
    and balls. Drizzle over the fudge sauce to serve.
Tell us what you think of this recipe!

Image by Michelle Southan And Vanessa Levis

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