PREP TIME 30 Min COOK TIME 45 Min READY IN 4 Hrs 15 Min
Difficulty:
Easy
Serving Size:
Serves 6
Description
I was thinking of ways I could use up the mint jelly that had been sitting in my fridge for a while, so I decided, why not make a cheesecake! It turned out though, that after baking the jelly, it has trouble re-setting in the fridge, keeping the middle nice and creamy.
Ingredients
Crust
1/2 cup and 1 tablespoon all-purpose flour
2-1/4 teaspoons cocoa powder
1 tablespoon and 1/4 teaspoon sugar
3 tablespoons vegetable oil
1 tablespoon and 1-1/2 teaspoons ice water
1/2 ounce unsweetened baking chocolate, chopped
1 tablespoon and 1-1/2 teaspoons sugar
1 tablespoon and 1/4 teaspoon butter or margarine
Filling
6 ounces cream cheese, at room temperature
3 tablespoons white chocolate flavored syrup
1 tablespoon and 1-1/2 teaspoons all-purpose flour
3/4 egg, beaten
2-1/4 teaspoons mint jelly
Preparation
Gather the ingredients and supplies needed to prepare this dessert recipe.
Instructions
Preheat oven to 400 degrees F (205 degrees C).
For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling.
In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside.
Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees F (205 degrees C).
For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling.
In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside.
Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.
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Last edited by MrKhay; 03-13-2009 at 04:27 AM..
Reason: edited/updated the recipe components
I made this cheesecake. I then went ahead and ate it. Delish.
I recommend it.
It was easy to make, and it took almost no time to eat. This dessert might be just the thing for that St. Patrick's Day corned beef and cabbage supper.
Is the recipe forum not working right? I see your ingredients didn't show up in the "Ingredients" part of your recipe Mark. That happened with the recipe I posted yesterday for Filet Mignon. I know I typed in the ingredients where I was supposed to before I posted it, but when I looked back at the post, it wasn't there so I quickly edited it to add them in the instructions part. Strange. IDK Maybe it's just me?
Your cheesecake sounds really good! Can you post the amounts of the ingredients, etc.? I might try making this when my son is home from college for spring break...he loves mint.
Is the recipe forum not working right? I see your ingredients didn't show up in the "Ingredients" part of your recipe Mark. That happened with the recipe I posted yesterday for Filet Mignon. I know I typed in the ingredients where I was supposed to before I posted it, but when I looked back at the post, it wasn't there so I quickly edited it to add them in the instructions part. Strange. IDK Maybe it's just me?
Your cheesecake sounds really good! Can you post the amounts of the ingredients, etc.? I might try making this when my son is home from college for spring break...he loves mint.
I don't know what happened to the ingredients list. I know I posted everything, including the time . I'll find the recipe and edit my post.
Thanks for the heads up!
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