Mint Choc Chip ice cream fans, prepare to lose your shiz.
Ingredients
FOR THE BASE
300 g mint flavoured oreos
50 g unsalted butter, melted
FOR THE FILLING
150 g dark mint chocolate, roughly chopped
200 ml double cream
20 g fresh mint
500 g cream cheese
100 g icing sugar
1 tsp. vanilla extract
125 g plain chocolate chips
Green food colouring paste
TO DECORATE
Mint leaves
50 g dark mint chocolate curls
Instructions
Grease and line a 20.5cm (8in) round springform tin.
In a medium bowl add the mint and cream. Stir and leave to infuse for 30 minutes. Strain and discard the mint.
To make the base, whiz the Oreos in a food processor until finely ground. Add the melted butter and blitz to combine. Tip the mixture into the base of the prepared tin. Press the mixture firmly into the base with the back of a spoon. Put it into the fridge to chill.
Put the chopped mint chocolate in a small heatproof bowl and sit over a small pan of simmering water. Stir frequently until smooth and runny, then remove from the heat and leave to cool.
Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and just holds its shape. Divide the mixture between two bowls.
Add the melted mint chocolate to the first bowl and stir to combine. Add the chocolate chips to the second and stir to combine. In the second bowl with the chocolate chips, add a few drops of food colouring until you reach the colour desired.
Spoon large dollops of the cream cheese mixture into the tin, alternating between the two mixtures. Drag the back of a spoon through the mixtures to marble and spread to make a smooth, even layer. Chill in the fridge for at least 6 hours or overnight.
Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Top with the chocolate curls and mint leaves. Serve in slices.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/mint-choc-chip-cheesecake/