Mint Chocolate Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This mint chocolate Japanese cheesecake is my favorite dessert to make when I want something impressive but don't have all day in the kitchen. With just 35 minutes of baking time, you'll have a show stopping treat that looks like it came from a fancy bakery. Dark chocolate is packed with antioxidants that are actually good for you, so you can feel a little better about indulging. The beauty of this recipe is how simple it really is once you gather your ingredients, making it perfect for beginner bakers or anyone looking for a quick yet elegant dessert that will have your guests asking for the recipe.
Ella x
Ingredients
- 250 ggraham cracker crumbs(null)
- 150 gunsalted butter, softened(null)
- 400 ggranulated sugar(null)
- 4 nulllarge eggs(null)
- 1 tsppure peppermint extract(null)
- 250 gdark chocolate chips(null)
- 50 gmilk powder(null)
- 100 gall-purpose flour(null)
- 5 gbaking powder(null)
- 1 gsalt(null)
- 150 gmint chocolate chunks(null)
- 250 mlheavy cream(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20cm springform pan by greasing it with butter and dusting it with graham cracker crumbs.
Tip: For an even crisper crust, chill the pan in the freezer for 10 minutes.
- 2
In a medium bowl, whisk together flour, milk powder, baking powder, and salt. Set aside.
Tip: Don't overmix the dry ingredients, as it can affect the cake's texture.
- 3
In a large mixing bowl, beat the sugar and butter until light and fluffy. Beat in eggs one at a time, followed by peppermint extract.
Tip: Make sure to scrape down the sides of the bowl for a smooth mixture.
- 4
Gradually add the flour mixture to the wet ingredients, alternating with heavy cream, beginning and ending with the flour mixture. Beat just until combined.
Tip: Don't overmix, or the cake will become dense.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the chocolate to cool slightly.
Tip: It's essential to temper the chocolate for a smooth, glossy finish.
- 6
Fold the melted chocolate into the cake batter until well combined. Stir in mint chocolate chunks.
Tip: The chocolate chunks will add a delightful texture and flavor contrast.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Don't worry if the batter is a bit lumpy; it will smooth out during baking.
- 8
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Avoid overbaking, as the cake can become dry.
- 9
Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Tip: This will help the cake set properly and prevent it from breaking.
- 10
Once cooled, slice the cake and serve. Dust with powdered sugar, if desired.
Tip: This cake is perfect for special occasions or a refreshing dessert.
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