The base of the cheesecake is made from crushed chocolate chip cookies, mixed with sugar and butter. The second layer is itself chocolate cheesecake made from cream cheese, sour cream, sugar, eggs and chocolate. And a few minutes before the readiness, the cheesecake is covered topping of sour cream, whipped with sugar, cream de mint liqueur cop and green dye, if you want to tint the mint layer in matching color. If there is no dye, topping can be left white, it does not affect the excellent mint flavor and the chocolate that makes this cheesecake different. Slice it on squares and serve at the end of a hearty dinner or a cup ароматного чая. 
Time: 8 час. 55 minutes Complexity: medium Quantity: one 6 (5 cm.) squares The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 20 pcs. chocolate waffle cookies
- 3 tbsp. l (45 gr.) Melted butter
- 3 tbsp. l Sahara
- A pinch of fine salt
Filling
- 220 gr dark chocolate, finely chopped
- 220 gr cream cheese cream at room temperature
- 1 and 1/3 Art. sugar divide
- 1.5 tbsp. sour cream, divide
- 2 large eggs at room temperature
- 1/4 Art. white liquor Cream de ment (see Note)
- 3 drops of natural green food coloring, per wish
- Chocolate chips for decoration
Recipes with similar ingredients: waffle cookies, butter creamy, sugar, dark chocolate, curd cheese, sour cream, eggs, peppermint liquor
Recipe preparation:
- Cakes: Preheat the oven to 175 ° C. Sprinkle with culinary spray a square metal baking dish measuring 20 cm. and cover it with foil.
- Grind cookies in a food processor along with creamy butter, sugar and salt into small crumbs. Spread the mass evenly into the prepared form and press it to its bottom, covering it completely. Bake until cooked, about 15 minutes.
- Meanwhile, prepare the filling: Put the chocolate in a medium-sized bowl for a microwave; heat when 75% power until soft, about 2 minutes. Shuffle and continue heat until the chocolate has completely melted, another 2 minutes. (Or put the chocolate in a heat-resistant bowl. Pour a few into the pan centimeters of water and bring to a slow boil. Set on top of the bowl so that it does not touch the water, and stir until chocolate will not melt and will not become homogeneous.)
- In a food processor, whip cream cheese, 2/3 tbsp. sugar and 0.5 Art. sour cream to a homogeneous consistency. If necessary scrape the mass off the sides of the bowl. Add eggs and melted chocolate and mix until smooth. Evenly pour the filling on the cake and bake until the filling is slightly drags around the edges and does not harden in the center, about 20 minutes.
- Combine the remaining sour cream and 2/3 tbsp. sugar with liquor and food coloring if you use it. Gently lay the mixture spoon on top of the chocolate filling and spread evenly. Bake until the filling is glossy, but still a little liquid, about 15 minutes more. (Topping hardens as it cools cheesecake.) Cool on a wire rack. Cover and place in refrigerator for at least 2 hours or at night.
- Pull the cheesecake out of the mold, cut into 5 cm squares and sprinkle with chocolate chips on top.
Note
“We prefer the delicate natural taste of cream de ment white liquor green “- a team of chefs at Food Network Kitchen.
