Dutch Chocolate Mint Cheesecake
So many ingredients for a little cheesecake
so easy to mess up.
"There is no such thing as failure as long as it is a learning experience"
The cheesecake wasn't pretty when it came out of the oven, but there is almost always a way to make your product pretty again. Garnishes are always your friend! My eggs were over whipped into my batter so the cheesecake rose then fell, leaving my ending product a sunken cheesecake. With the work of a knife to flatten out the top and my garnish of sour cream mint frosting topped with shaved chocolate transformed this cheesecake.
Crust:
12 oz. Chocolate Cookie Crumbs
6 oz. Semi-Sweet Chocolate
6 Tbsp. Sugar
7 oz. Soft Butter
Process and press into spring form
Cake:
16 oz. Chocolate
2 2/3 lbs. Cream Cheese Frosting
2 1/3 cup Sugar
3 oz. Cream
2/3 cup Cocoa
6 Eggs
2 tsp. Vanilla
2 1/3 tsp. Peppermint Extract
On low speed cream the cream cheese and sugar, add chocolate, cocoa, scrapping and creaming after each addition. Add cream and flavorings. Add eggs. Bake at 300 degrees until done.
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