Recipe: Fresh Mint Cheesecake

FRESH MINT CHEESECAKE

Your mouth is going to feel minty fresh after this mouthful. My cheesecake also has a mighty matcha tea base that's the perfect match to mint.

Ingredients

  • 1 ea egg white
  • 1 bunch mint
  • 50 g caster sugar
  • 200 g shortbread
  • 40 g unsalted butter
  • 1 tbsp matcha powder
  • 100 ml double cream
  • 2 sprigs fresh mint
  • 250 g white chocolate
  • 25 g unsalted butter
  • 250 g cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 50 g caster sugar
  • 2 sprigs fresh mint
Candy the Mint

Step 1

Candy The Mint

Brush the mint leaves with a very thin layer of egg white, then coat in the sugar (if the sugar dissolves there is too much egg white on the leaf!). Leave them to dry for a few hours.

Make the Base

Step 2

Make The Base

Blitz the biscuits into a fine crumb in a food processor (or bash them up in a bag with a rolling pin). Melt the butter in the microwave or in a small saucepan, then stir in the matcha powder. Mix the butter in with the biscuits and press 2 tablespoons of it into small glasses.

Start the Cheesecake Mix

Step 3

Start The Cheesecake Mix

Chill the bases while you heat the double cream to a simmer with the fresh mint sprigs. Bubble for 2 minutes, then leave to infuse and cool for 15 minutes. Melt the chocolate, butter and vanilla in a bowl in the microwave.

Finish the Cheesecake Mix

Step 4

Finish The Cheesecake Mix

Mix the cream, peppermint, sugar and the cream cheese together until combined and smooth. Stir the chocolate mix into the cream mixture. Pour the mix into the glasses and leave to set in the fridge for a few hours.

Serve

Step 5

Serve

Decorate each cheesecake with a little chopped white chocolate and a candied mint leaf. Makes 4

Comments

Jamie

Your mouth is going to feel minty fresh after this mouthful. My cheesecake also has a mighty matcha tea base that's the perfect match to mint.

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