Zutaten für Lucky Mint Cheesecake
- Semi Sweet Chocolate Chips
- 1 (14-ounce) can sweetened condensed milk
- Vanilla Extract
- Chocolate Cookie Pie Crust
- 16 ounces (two 8-ounce packages) cream cheese, softened
- 1 teaspoon peppermint extract
- 2-4 drops green food coloring
- 1 large egg
- Chocolate syrup, for drizzling
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Zubereitung von Lucky Mint Cheesecake
- Preheat oven to 350°F (175°C).
- In a double boiler or microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips with 1/3 cup (75g) of sweetened condensed milk. Stir in 1 teaspoon of vanilla extract. Spread evenly over the bottom of a 9-inch graham cracker crust.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until light and fluffy.
- Beat in the remaining 2/3 cup (150g) of sweetened condensed milk, 1 teaspoon of peppermint extract, and 2-4 drops of green food coloring (adjust to desired intensity).
- Add 1 large egg to the cream cheese mixture and beat on low speed until just combined. Do not overmix.
- Carefully pour the mint mixture over the chocolate layer in the pie crust.
- Place the pie crust on a baking sheet to catch any spills.
- Bake for 25-30 minutes, or until the center is almost set. The edges will be set, but the center might still have a slight jiggle.
- Let cool completely on a wire rack for at least 5 minutes.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, drizzle with chocolate syrup in a zig-zag pattern, or your favorite design!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
88g
Fat
48g
Carbs
9g
