Let me introduce you the best recipe for chocolate and mint baked cheesecake – creamy and rich cheesecake loaded with After Eight flavour!
The story is this, I am a minto-chocoholic. Just adore all things mint and chocolaty and I think I got it after my Mum as it it her absolutely favourite. So, when I realised I had few packs of After Eight in my cupboard I decided to whip up this wonderful After Eight baked cheesecake. In fact, I should call it a Triple After Eight baked cheesecake as it has loads After Eights in the filling, a very generous amount of After Eight ganache on top and whole pack of After Eight as decorations.
How to make chocolate and mint baked cheesecake
I will always say that making cheesecake is easy but it is quite technical.
Creating particular parts of this cheesecake ( cookie bottom, cheesecake filling and chocolate ganache) do not requite any special skills.
In order to make this cheesecake right, I would recommend baking it with a water bath. By water bath I mean that you should feel a deep dish with water and place it inside your oven. Ideally below your cheesecake. Water bath will make your cheesecake creamy! Cooking temperature is important as well. The best way to bake cheesecake is to bake it slow and in a low temperature.
What does chocolate and mint baked cheesecake taste like?
It is very creamy and rich. Here I want to say rich and sweet and probably one piece has a 1000 calories but it is sooo worth it. At the end of the day a marvellous slice of cheesecake from time to time will not do any harm. Crumbly cocoa cookie base, dreamy mint and chocolate cheesecake filling loaded with chopped After Eight and a ridiculous amount of After Eight chocolate ganache on top. Moreover I have decorated this wonderful cheesecake with more After Eights and fresh cherries for a wow effect. All of the above makes this dessert an absolute showstopper!
I can highly recommend my chocolate and mint baked cheesecake for any occasions, birthday, name day, Christmas, Easter, you name it. I am pretty sure everybody will utterly enjoy a slice of this beauty!
If you are looking for more cheesecake recipes, I can recommend you the following:
Chocolate and mint mini cheesecakes
Baked ricotta cannoli cheesecake
Click this link if you want to see the best cheesecake recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Cheers!
Chocolate and mint baked cheesecake (After Eight cheesecake)
Creamy chocolate and mint baked cheesecake loaded with After Eight flavour/
Ingredients
Cheesecake base
Cheesecake filling
After Eight ganache
Toppings
Instructions
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Making cheesecake filling
IMPORTANT: all ingredients for cheesecake filling must be room temperature.
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Prepare baking tin with removable bottom and line it with baking paper. I used 20 cm baking tin.
Making cheesecake base
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Making cheesecake base
Add biscuits and cocoa into a food processor and blitz until they turn into fine crumbs.
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Add melted butter and mix well.
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Transfer the mixture to the baking tin and press tight and evenly. Set aside.
Making cheesecake filling
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Preheat your oven to 150°C fan.
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Fill a medium baking tray or any other over proof dish with water and place it on a bottom of your oven.
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In a large bowl add mascarpone cheese and cream cheese and mix until combined.
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Ass double cream, powdered sugar and vanilla and mix well.
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Add eggs and egg yolks one by one mixing slowly.
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Now, tap the bowl about 10 times on a counter in order to get rid of 'air pockets' in the cheesecake filling.
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Now using a spoon slowly stir in chopped After Eight.
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Transfer the cheesecake mixture on the prepared base and spread evenly.
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Tap the baking tray couple of times on a counter to release air.
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Place your cheesecake mix in the oven and bake for 30 min in 150° fan.
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After 30 min change temperature to 130°C and bake for about 45 minutes to 1 hour.
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After this time check your cheesecake. It should be still wobbly in the middle but not runny.
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Turn the oven off and let the cheesecake to cool down in the oven for few hours.
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Then transfer cheesecake to the fridge overnight.
Making After Eight ganache
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Add double cream, After Eight and chocolate into a heat proof bowl.
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Place the bowl over a pot with hot water and add chopped chocolate and After Eight. keep stirring from time to time until chocolate and After Eight start to melt.
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Add cream to the chocolate and stir.
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Take the bowl off the water bath and keep stirring ingredients until chocolate and After Eight are completely melted and the mixture starts to thicken.
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You can put bowl back over water bah if chocolate need more heat to melt. Do not forget to stir.
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The mixture should be smooth and shiny. Set it aside when ready.
Decorating cheesecake
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Remove cheesecake from the tin.
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Pour over After Eight on top and spread it the way you like it.
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Decorate with After Eight, fresh cherries and fresh mint.
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Store in the fridge for up to a week.