It’s no secret, I love to volunteer. Although I try to alter my mindset of “well, I could, therefore I should” sometimes I prefer not to. I love making cheesecakes because there are so many variations. You have a blank slate, so to speak, Tablu Rasa as ol’ John Locke would say, to change things up and add here and there. To date, I’ve made the following:
Peanut Butter Chocolate
and now… Mint Chocolate Chip, or aka “Logger Green”.
This heavy wonder was made to raise funds for the Butte Falls Scholarship Fund. Last year, the winner selected Snickers. This year, I was challenged for something new. And, it was fun. I found the recipe from epicurean.com. I added a cup of chocolate chips to the batter and also found that I needed to keep the melted chocolate and sour cream over a double boiler before finally spreading the topping.
1 1/3 c. chocolate cookie
1/4 tsp. ground cinnamon
3 Tbsp. granulated sugar
2 Tbsp. butter
green food coloring (optional)
1 cup chocolate chips
Lightly grease bottom and sides of 9-inch spring-form pan (2 1/2 inches deep). Crush wafers, add sugar, butter and cinnamon. Press into bottom of pan and refrigerate.
** I used a food processor to crush the oreos (or off-brand Tuxedos) for this and melted the butter. I also line the pan with parchment paper because it’s much easier to get out of the pan and deliver. I know it’s a wee bit wasteful, but WOW is it easier.
Combine cheese, sugar and flour in large electric mixer bowl until smooth. Add sour cream, mint and vanilla. On low speed, add egg yolks, one at a time, mixing after each addition. In small bowl, beat egg whites to soft peak; gently fold into cream cheese mixture.
If desired, stir in chocolate chips and add 4 drops of green food coloring and cut through with spatula to make swirl effect. Pour filling into crust. Repeat swirling with additional food coloring, if desired.
Bake at 375 degrees for 15 minutes in preheated oven, reduce heat to 275 degrees and continue to bake for 50 minutes. Turn off oven and leave cake in oven for 40 minutes with door closed. Remove cake from oven and cool on a wire rack. Chill completely. Remove sides of pan before adding topping.
Topping: Combine sour cream, sugar and mint in small bowl, mix well. Melt chocolate in top of double boiler, remove from heat and stir in sour cream mixture.
** I needed to keep this on the double boiler so keep the chocolate from getting too chunky.
Spread evenly over the cheesecake and sprinkle as many chopped mints as you please.
I popped it in the freezer for about an hour to let the topping set.
1 c. semi-sweet chocolate
1 c. dairy
dash mint extract
2 Tbsp. sugar
12 to 16 Andes creme de menthe mints
3 (8 oz.) cream cheese
1 c. granulated
2 Tbsp. flour
1 c. dairy sour cream
1 tsp. mint extract
1 tsp. vanilla
3 eggs, separated