Ingrédients pour Chocolate Mint Cheesecake
- 1 ½ cups Chocolate Cookie Crumbs
- 6 tablespoons (80g) unsalted Butter
- 12 ounces (340g) Semisweet Chocolate
- 24 ounces (681g) Cream Cheese
- 1 ½ cups (300g) granulated Sugar
- ¼ cup (30g) All Purpose Flour
- 4 large Eggs
- 1 cup (240ml) Sour Cream
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoons Peppermint Extract
- 1 cup (240ml) heavy Whipping Cream
- 2 tablespoons (20g) Light Corn Syrup
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Comment préparer Chocolate Mint Cheesecake
- Preheat oven to 350°F (175°C).
- Wrap the bottom and sides of a 9-inch springform pan tightly with wide, heavy-duty foil.
- In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup (50g) melted unsalted butter. Mix until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 6-8 minutes, or until set. Cool completely on a wire rack.
- Melt 6 ounces (170g) of semi-sweet chocolate in a medium bowl set over a saucepan of simmering water, stirring frequently until smooth. Remove from heat.
- In a large bowl, beat 3 (8 ounce) packages (227g each) of cream cheese and 1 ½ cups (300g) granulated sugar at low speed until smooth. Beat in ¼ cup (30g) all-purpose flour.
- Beat in 2 large eggs one at a time, then repeat with the remaining 2 eggs, scraping down the sides of the bowl as needed. Beat in 1 cup (240ml) sour cream and 1 teaspoon vanilla extract until just blended.
- Reserve 2 cups of the batter in a separate medium bowl. Stir in 1 teaspoon peppermint extract.
- Stir the melted chocolate into the remaining batter in the large bowl until completely combined. Pour into the prepared crust.
- Place the springform pan in a large, shallow roasting pan or broiler pan. Pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 35 minutes. Carefully remove the oven rack slightly and evenly pour the reserved peppermint batter over the cheesecake.
- Bake for an additional 25 minutes, or until the edges are puffed and the top is dry to the touch. The center should move slightly when the pan is tapped, but should not ripple.
- Remove the cheesecake from the water bath and let cool completely on a wire rack. Remove the foil.
- While the cheesecake cools, prepare the chocolate glaze. In a large bowl, place 6 ounces (170g) finely chopped semi-sweet chocolate.
- In a heavy medium saucepan, combine 1 cup (240ml) heavy cream, 2 tablespoons (30g) unsalted butter, and 2 tablespoons (20g) light corn syrup.
- Heat over medium heat for 2-3 minutes, or until hot but not boiling. Remove from heat immediately as soon as the first bubble appears.
- Pour the hot cream mixture over the chopped chocolate and let stand for 1 minute to soften the chocolate. Stir until smooth and melted. Stir in ½ teaspoon peppermint extract.
- Let the chocolate glaze cool to room temperature (about 1 hour).
- Once the cheesecake is completely cool, pour the glaze evenly over the top, spreading to cover. Refrigerate for at least 6 hours, or preferably overnight, before serving. Can be made up to 3 days ahead. Store refrigerated.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
71g
Fat
170g
Carbs
14g
