This weeks recipe : MINT CHOCOLATE CHIP CHEESECAKE Preheat your oven to 300 degrees F. In a food processor, combine: 15 Oreo cookies 10 mint cookies Pulse until fine crumbs form. Add 5 tablespoons of melted butter and pulse a few more times, just until the crumbs become moistened. Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside. Place three 8-ounce packages of softened cream cheese into a large bowl. Using a hand-held mixer, beat on medium speed for about 3 minutes, or until the cream cheese is light and fluffy. Add a 14-ounce can of sweetened condensed milk and mix until fully incorporated. Add 3 eggs and mix until incorporated. Add: 1 tablespoon Crème de Menthe 1 teaspoon peppermint extract 1/2 teaspoon green food coloring (you can tailor this amount to your liking) Mix well. In a small bowl, combine: 1 cup miniature semi-sweet chocolate chips 1 teaspoon flour Stir to coat. Using a spoon, stir the chocolate chips into to the cream cheese mixture. Pour the mixture into the prepared springform pan. Top with 1/2 cup miniature chocolate chips. Bake in the preheated oven for 1 hour. To avoid cracking, immediately run a knife along the edge of the cheesecake to separate it from the pan. Do not remove the side of the pan, however, until it has completely cooled. Let the cheesecake cool at room temperature and then refrigerate it until it is ready to serve. In a small bowl, combine: 1/2 cup chocolate chips 1 tablespoon milk Heat in the microwave for 30 seconds and stir until creamy. Heat in additional 15-second intervals, if needed, stirring after each interval, until creamy. Drizzle the melted chocolate over each slice before serving.
Posted on: Fri, 04 Jul 2014 12:40:42 +0000
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