I never measure the ingredients properly.....I just throw it all in....so if you want to try this recipe and have any questions just let me know.
For the base I use 2 packets of Mint Slice biscuits, process in a food processor until fine but still a little chunky, add some melted butter down the tube until the mix comes together... round about a table spoon I reckon.
Press the base into a spring form tin or a tin the base comes out of to make it easy to get out once it is set. (about a 20 - 25cm tin) Pop into the fridge while you make your filling. Oh.. you will need 2 Peppermint Crisps and 2 Choc mint aero bars, pop these in the freezer for now.
To make the filling I go all out and use 500g Cream cheese ( I prefer homebrand as it is firmer than Philly, helps it set I think) Tin of 99% fat free condensed milk, 300ml extra light cream. (You can use full fat if you prefer but this mix is so beautiful and creamy with half the calouries!) Add this to the food processor and mix until there are no lumps and it is really smooth. Dissolve 2 teas of gelatine in about a tablespoon of hot water and add while it is still mixing. Splash in a few drops of green food colouring until it is the colour you like! Then add some peppermint essence.. I use around 15 - 20 ml, add enough for it to taste the strength you want.. Chop up one of the peppermint crisps and one the aero bars. Place the filling into the biscuit base and then scatter the chopped up chockie over the top. Fold in gently with a knife until they are just sitting into the mix. Place the cheesecake into the fridge to start setting. The top of it is just a simple soft chocolate ganash. Melt about 200g of dark chocolate with 300ml extra light cream. Stir while the chocolate is melting, it will turn out a thick chocolate mix that will set firm on top of your cheesecake. Let it cool almost completely though before you pour it over the top. Let the cheesecake set the add the other chopped chockie bars when you are serving...
For the base I use 2 packets of Mint Slice biscuits, process in a food processor until fine but still a little chunky, add some melted butter down the tube until the mix comes together... round about a table spoon I reckon.
Press the base into a spring form tin or a tin the base comes out of to make it easy to get out once it is set. (about a 20 - 25cm tin) Pop into the fridge while you make your filling. Oh.. you will need 2 Peppermint Crisps and 2 Choc mint aero bars, pop these in the freezer for now.
To make the filling I go all out and use 500g Cream cheese ( I prefer homebrand as it is firmer than Philly, helps it set I think) Tin of 99% fat free condensed milk, 300ml extra light cream. (You can use full fat if you prefer but this mix is so beautiful and creamy with half the calouries!) Add this to the food processor and mix until there are no lumps and it is really smooth. Dissolve 2 teas of gelatine in about a tablespoon of hot water and add while it is still mixing. Splash in a few drops of green food colouring until it is the colour you like! Then add some peppermint essence.. I use around 15 - 20 ml, add enough for it to taste the strength you want.. Chop up one of the peppermint crisps and one the aero bars. Place the filling into the biscuit base and then scatter the chopped up chockie over the top. Fold in gently with a knife until they are just sitting into the mix. Place the cheesecake into the fridge to start setting. The top of it is just a simple soft chocolate ganash. Melt about 200g of dark chocolate with 300ml extra light cream. Stir while the chocolate is melting, it will turn out a thick chocolate mix that will set firm on top of your cheesecake. Let it cool almost completely though before you pour it over the top. Let the cheesecake set the add the other chopped chockie bars when you are serving...
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