Mint Chocolate Baked Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This mint chocolate baked cheesecake is my go to dessert when I want something impressive but don't have all day in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have a stunning homemade cheesecake that tastes like you spent hours on it. The combination of rich chocolate and cool peppermint is absolutely divine, and here's a bonus: dark chocolate is packed with antioxidants that make indulging feel a little less guilty. Best of all, most of these ingredients are probably already sitting in your pantry, so there's no need for a special shopping trip.
Ella x
Ingredients
- 250graham cracker crumbs
- 120 gunsalted butter
- 400 ggranulated sugar
- 4 eggegg yolks
- 400 mlmilk
- 800 gmelted chocolate
- 100 gcocoa powder
- 20 gsalt
- 10 mlpeppermint extract
- 200 gmint chocolate chips
- 800 gcream cheese
- 3 egglarge eggs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
Prepare the crust by mixing the graham cracker crumbs, unsalted butter, and salt in a bowl until well combined. Press the mixture into the bottom of a 23cm springform pan.
Tip: Use your hands or a spatula to press the mixture evenly.
- 3
Bake the crust for 15 minutes and let it cool completely.
Tip: This will prevent the crust from becoming soggy.
- 4
In a large mixing bowl, beat the egg yolks until pale and thick. Add the granulated sugar and mix until combined.
Tip: Be careful not to overmix.
- 5
Add the melted chocolate, cocoa powder, and peppermint extract to the bowl. Mix until smooth.
Tip: Use an electric mixer or a whisk to combine the ingredients.
- 6
In a separate bowl, beat the cream cheese until smooth. Add the unsalted butter and beat until combined.
Tip: Make sure the cream cheese is at room temperature for the best results.
- 7
Add the granulated sugar to the cream cheese mixture and beat until smooth.
Tip: Use an electric mixer or a whisk to combine the ingredients.
- 8
Fold the egg yolk mixture into the cream cheese mixture until well combined.
Tip: Be gentle to avoid deflating the mixture.
- 9
Melt the mint chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use the melted chocolate to create a marbled effect on top of the cheesecake.
- 10
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Use a spatula or the back of a spoon to create a marbled effect.
- 11
Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking to prevent cracking.
- 12
Let the cheesecake cool in the pan for 10 minutes before running a knife around the edges to release it.
Tip: Let the cheesecake cool completely on a wire rack before serving.
- 13
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Tip: This will allow the flavors to meld together and the cheesecake to set properly.
- 14
To serve, remove the cheesecake from the pan and slice it into wedges.
Tip: Dust with powdered sugar or cocoa powder for a decorative touch.
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