Food recipes
Chocolate Mint Cheesecake with Marbled Leaves
Chocolate Mint Cheesecake with Marbled Leaves
Ingredients:
Crust:
2 cups chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
Filling:
32 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/3 cup green crème de menthe
1 tablespoon vanilla extract
Frosting:
1/2 cup butter or margarine
3/4 cup cocoa
2 3/4 cups sifted confectioners' sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
Chocolate Marble Leaves (optional):
12-14 nonpoisonous leaves, such as mint or rose
1 ounce vanilla-flavored candy coating
Green paste food coloring
1 ounce chocolate-flavored candy coating
Directions:
1. Combine the crust ingredients and press evenly over the bottom and 2 inches up the sides of a 10-inch springform pan. Bake at 325°F for 7 minutes; cool.
2. Beat the cream cheese at high speed until light and fluffy. Gradually add the 1 2/3 cups sugar, beating well. Add the eggs, beating just until combined. Stir in the crème de menthe and 1 tablespoon vanilla.
3. Pour into the crust and bake at 325°F for 1 hour 15 minutes (the center may be soft but will firm when chilled). Cool to room temperature on a wire rack.
4. For the frosting, melt the 1/2 cup butter in a small saucepan, add the cocoa and stir until smooth. Cool. Pour into a small bowl and gradually beat in the confectioners' sugar alternately with the milk at medium speed until smooth. Stir in the 1 1/2 teaspoons vanilla. Spread over the cheesecake.
5. For the leaves, wash and dry the leaves. Melt the vanilla coating in a custard cup in the microwave at 50% power 1-2 minutes, stirring after 1 minute; tint with green coloring. Keep warm in a shallow pan of hot water. Melt the chocolate coating the same way and keep warm.
6. With an artist's brush, coat the tops of half the leaves with green coating. Add three small dots of chocolate coating and draw a toothpick through them to marble. Lay the leaves over a rolling pin until firm. Reverse the colors on the remaining leaves.
7. Peel each leaf away from the coating, starting at the stem. Store the coated leaves in a cool, dry place and use to garnish the cheesecake.
Ingredients:
Crust:
2 cups chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
Filling:
32 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/3 cup green crème de menthe
1 tablespoon vanilla extract
Frosting:
1/2 cup butter or margarine
3/4 cup cocoa
2 3/4 cups sifted confectioners' sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
Chocolate Marble Leaves (optional):
12-14 nonpoisonous leaves, such as mint or rose
1 ounce vanilla-flavored candy coating
Green paste food coloring
1 ounce chocolate-flavored candy coating
Directions:
1. Combine the crust ingredients and press evenly over the bottom and 2 inches up the sides of a 10-inch springform pan. Bake at 325°F for 7 minutes; cool.
2. Beat the cream cheese at high speed until light and fluffy. Gradually add the 1 2/3 cups sugar, beating well. Add the eggs, beating just until combined. Stir in the crème de menthe and 1 tablespoon vanilla.
3. Pour into the crust and bake at 325°F for 1 hour 15 minutes (the center may be soft but will firm when chilled). Cool to room temperature on a wire rack.
4. For the frosting, melt the 1/2 cup butter in a small saucepan, add the cocoa and stir until smooth. Cool. Pour into a small bowl and gradually beat in the confectioners' sugar alternately with the milk at medium speed until smooth. Stir in the 1 1/2 teaspoons vanilla. Spread over the cheesecake.
5. For the leaves, wash and dry the leaves. Melt the vanilla coating in a custard cup in the microwave at 50% power 1-2 minutes, stirring after 1 minute; tint with green coloring. Keep warm in a shallow pan of hot water. Melt the chocolate coating the same way and keep warm.
6. With an artist's brush, coat the tops of half the leaves with green coating. Add three small dots of chocolate coating and draw a toothpick through them to marble. Lay the leaves over a rolling pin until firm. Reverse the colors on the remaining leaves.
7. Peel each leaf away from the coating, starting at the stem. Store the coated leaves in a cool, dry place and use to garnish the cheesecake.
Printed from https://recipe.bluelayer.org/recipe/71294/chocolate-mint-cheesecake-with-marbled-leaves