First things first. Who doesn’t love mint and chocolate? If you don’t, move on- this cheesecake is not for you. There are two packages of mint Oreo’s in this dessert, and creme de menthe, so the mint flavouring is wonderfully present- not over powering so that you think you’re eating toothpaste, just perfectly paired with the chocolate and cream cheese.
If for whatever reason you do not want to use the creme de menthe, you can omit it, and replace it with a teaspoon of peppermint extract and a few drops of green colouring. The taste will remain the same, and the colour will ‘pop’ as well.
This recipe doesn’t require the crust to be pre-baked, but if you prefer to do so, pop it in the oven for 10 minutes before adding the filling. Pre-baking the crust helps to prevent sogginess, but again, I didn’t find that this crust needed it.
Decorating the top of the finished and cooled cheesecake is when the fun begins. You can leave the cheesecake plain, without any additions, but what would the fun be in that?!? By adding some green coloured chocolate, whipping cream and ganache, the cheesecake gets a little makeover, and everyone gets their full of sweetness!
Mint Oreo Cheesecake
Ingredients:
- 1 package mint oreos, crushed
- 1/4 cup melted butter
- 3 8oz packages of cream cheese
- 1 cup granulated sugar
- 4 eggs
- 1/3 cup creme de menthe liqueur (or 1 teaspoon peppermint extract + green colouring)
- 1 package mint Oreos, chopped
- halved Mint Oreos
- Whipping cream
- Chocolate ganache
- Mint Areo bars and Bubbles
- Combine crushed Oreo’s and melted butter to form the crust. Press the mixture into a 9″ spring form pan and set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing after each addition until the mixture is smooth again.
- With the mixer on low speed, gradually add the creme de menthe and mix until combined.
- Pour half of the cheesecake filling on top of the Oreo’s crust. Add half of the chopped Oreo’s (reserve some for the toppings), and then pour the rest of the filling on top of the Oreo’s. Add the rest of the chopped Oreo’s to the top of the cheesecake.
- Bake the cheesecake for 40-50 minutes at 350F or until the outer edge is cooked, and the inside is slightly wobbly.
- Once baked, remove from oven, and allow to cool for one hour. Place cheesecake in the fridge for 3 additional hours to cool completely.
- To decorate, pipe whipping cream rosettes using a 1M tip around the outside of the cheesecake. Squeeze a small amount of ganache on top of the whipping cream rosette, and then place a half Oreo, and a small square of Aero bar. Alternate rosettes with Aero bubbles and Aero bars.
- Serve once decorated. The cheesecake can be kept stored in a sealed container in the fridge for 2-3 days.
I love your channel and I really hope I can make it as beautiful as yours some day.
It is really great.
Thanks for watching!