Chocolate & Mint Cheesecake

[Anne x]

275g Chocolate Digestives
75g Butter
150g Plain Chocolate
400g Philadelphia cheese
50g C Sugar
1 Sachet Gelatine
75g After Eights

Topping
150g Plain Choc
50g Butter
50g After Eights

line a 20cm Loose bottomed tin
crush biscs
melt butter stir into biscs place in fridge to chill
melt the chocolate
beat in the cream cheese and sugar and fold in the melted chocolate
place 3tbls of water in a bowl sprinkle in the gelatine place over a pan of simmering water and leave until dissolved
then stir in the gelatine and chopped after eights into the chocolate mix pour in to cake tin and level the top chill in fridge overnight

topping
melt 3/4 of the chocolate with the butter spread over cheesecake grate the remaining chocolate and sprinkle on top decorate with after eights and chill until required

Any soft After Dinner Mints will do

Ps for Moira and give Torvaig a slice

[sjr014]

Sounds lovely do you do takeaway orders?!

[MGM]

That sounds so good! Think im going to have to try this one out!

[chaz]

Well Anne youve done it again yum.We all love cheesecake thanks chaz xxx

[Anne x]

Yes thanks Chaz but Id leave topping out and stick the after eights in original cheesecake so a bit of contradiction here depends on cals also my friend from Thurso Added spot mint essence or (Creme De Menthe ) to base recipe

[Moira]

Thanks again Anne x. I can see me having to give up the day job and go live in Cheesecake Heaven with Torvaig.

[Torvaig]

Anne x; Moira; please may I have some more? Oliver.

[dirdyweeker]

Have printed this one out. Sounds delicious. Will try a spot of creme de menthe too.
Thanks

[Anne x]

Here you go Buttercup sorry Im useless at links but have just brought it forward

[Buttercup]

Thanks Anne ~ will definately have a go. (must've missed it when you originally posted it)

[Creme_Egg]

i always make my cheesecakes with marscapone its not as cheesey but its still very smooth here goes a recipie just off of the top of my head;

1kg marscapone
170g icing sugar
1 leaf of gelatine (soak in cold water 5 mins)
1/2 lemon juice
250g terrys chocolate orange or as much as u like, the more u put in the more stiffer it will be
500g hob nobs
150g UNSALTED melted butter
200ml whipped double cream
Chiffinade of fresh mint/peppermint essence/creme de menthe

use a 8inch cake tin and blitz or bash your biscuits and add your melted butter then put that in the fridge, cream marscapone sugar and lemon juice then fold in melted chocolate make sure its cool then fold in cream, heat up lemon juice in the microwave and add your soaked gelatine leaf to the lemon juice dissolve it and add it to the mixture add mint or liquer then put all of that on the base smooth it over and vwala cheesecake

once you have the base to the cheesecake you can add any chocolate flavorings etc etc

pm me to let me know how u got on