I love cheesecake!!! I've tried many kinds of cheesecake (chocolate, caramel, vanilla) but I've never in my entire life had a chocolate mint cheesecake. I had a vision in my head of a perfect, cool, mint green cheesecake that would have the perfect blend of chocolate graham cracker crust and sweet, minty cream cheese filling. I set out to make such a cheesecake. Unfortunately, I didn't give my cream cheese enough time to sit on the counter, and my batter ended up a little lumpy, but it tasted terrific!
Cut the cream cheese (make sure that your cream cheese has been sitting on the counter for at least an hour before you start) into small blocks and put them in a large bowl.
Add the sugar. Using an electric mixer, combine the ingredients until they are perfectly blended. (Don't beat the cream cheese and sugar for any more time than necessary, as overbeating can incorporate air into your batter and cause the cheesecake to crack while baking.)
Add in the eggs and the mint extract and blend them into the cream cheese mixture.
Once the eggs and mint extract have been combined into the batter, stick the prong of a fork into Wilton's Kelly Green food coloring and add it to the batter.
Don't be overzealous: a little of the food coloring will go a VERY long way! Give the batter a quick whirl after every administration of food coloring, but don't beat it too much. Continue to add the coloring until you have reached a mint green that satisfies you; I added the coloring at least four times before I got the color that I wanted.
When you have finished coloring your cheesecake batter, pour it into your pie crust and stick it in the oven for 35 to 40 minutes.
Cut yourself a nice slice, add a nice dollop of whipped cream, and top it off with hot fudge!
Ingredients:
1 9 in. chocolate graham cracker pie crust
16 oz. cream cheese
1/2 C. sugar
2 eggs
3/4 t. mint extract
Wilton's Kelly Green food coloring
Preheat your oven to 350 degrees.
Cut the cream cheese (make sure that your cream cheese has been sitting on the counter for at least an hour before you start) into small blocks and put them in a large bowl. Add the sugar. Using an electric mixer, combine the ingredients until they are perfectly blended. (Don't beat the cream cheese and sugar for any more time than necessary, as overbeating can incorporate air into your batter and cause the cheesecake to crack while baking.) Add in the eggs and the mint extract and blend them into the cream cheese mixture.
Once the eggs and mint extract have been combined into the batter, stick the prong of a fork into Wilton's Kelly Green food coloring and add it to the batter. Don't be overzealous: a little of the food coloring will go a VERY long way! Give the batter a quick whirl after every administration of food coloring, but don't beat it too much. Continue to add the coloring until you have reached a mint green that satisfies you; I added the coloring at least four times before I got the color that I wanted.
When you have finished coloring your cheesecake batter, pour it into your pie crust and stick it in the oven for 35 to 40 minutes. Watch it towards the end to make sure your cheesecake doesn't get brown on top. After it has finished baking, let the cheesecake sit on a cooling rack for an hour or so before sticking it into the fridge. Your cheesecake should refridgerate for a few hours at the minimum, and I usually let my cheesecakes sit in the fridge overnight.
Finally, your chocolate mint cheesecake is finished! Cut yourself a nice slice, add a nice dollop of whipped cream, and top it off with hot fudge. Delicious!!!
Cut the cream cheese (make sure that your cream cheese has been sitting on the counter for at least an hour before you start) into small blocks and put them in a large bowl. Add the sugar. Using an electric mixer, combine the ingredients until they are perfectly blended. (Don't beat the cream cheese and sugar for any more time than necessary, as overbeating can incorporate air into your batter and cause the cheesecake to crack while baking.) Add in the eggs and the mint extract and blend them into the cream cheese mixture.
Once the eggs and mint extract have been combined into the batter, stick the prong of a fork into Wilton's Kelly Green food coloring and add it to the batter. Don't be overzealous: a little of the food coloring will go a VERY long way! Give the batter a quick whirl after every administration of food coloring, but don't beat it too much. Continue to add the coloring until you have reached a mint green that satisfies you; I added the coloring at least four times before I got the color that I wanted.
When you have finished coloring your cheesecake batter, pour it into your pie crust and stick it in the oven for 35 to 40 minutes. Watch it towards the end to make sure your cheesecake doesn't get brown on top. After it has finished baking, let the cheesecake sit on a cooling rack for an hour or so before sticking it into the fridge. Your cheesecake should refridgerate for a few hours at the minimum, and I usually let my cheesecakes sit in the fridge overnight.
Finally, your chocolate mint cheesecake is finished! Cut yourself a nice slice, add a nice dollop of whipped cream, and top it off with hot fudge. Delicious!!!
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