Recipe

Dark chocolate and peppermint cheesecake

Channeling the flavours of everyone's favourite childhood biscuit, this dark chocolate and peppermint cheesecake is wonderfully sweet, creamy and decadent, with just the right amount of minty zing.

  • 1 hr preparation
  • 8 hrs marinating
  • Serves 8
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Ingredients

Dark chocolate and peppermint cheesecake
  • 250 gram choc ripple biscuits
  • 90 gram butter, melted
  • 3 teaspoon gelatine
  • 1 cup (250ml) cold water
  • 250 gram cream cheese, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla essence
  • 3/4 teaspoon peppermint essence
  • 1 tablespoon lemon juice
  • 90 gram dark chocolate, melted
  • 375 millilitre can evaporated milk, refrigerated for several hours

Method

Dark chocolate and peppermint cheesecake
  • 1
    Process biscuits until crushed; transfer to a bowl. Stir in butter. Press mixture over the base of a 23cm springform tin. Place tin on a tray; refrigerate while preparing filling.
  • 2
    Sprinkle gelatine over 1/4 cup of the water in a small bowl. Microwave on HIGH (100%) for about 20 seconds or until dissolved. Stand 5 minutes.
  • 3
    Beat cream cheese, sugar, vanilla, peppermint and lemon juice in a medium bowl with an electric mixer until smooth. Beat in chocolate, gelatine mixture and remaining water. Cover, refrigerate for about 1 hour or until thickened.
  • 4
    Whip mixture on slow speed until combined. Add cold evaporated milk and beat at high speed until thick. Pour into tin; cover, refrigerate for 6 hours or overnight until set.
  • 5
    Serve topped with chocolate curls, if desired.

Notes

It's important that your evaporated milk is refrigerated for several hours (or overnight) in order to achieve the desired consistency.

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