Mint Cheesecake
8 servings
60 minutes
Mint cheesecake is a refined blend of creamy cheese flavor and the refreshing coolness of mint. This dessert originated in American cuisine, where classic cheesecakes became the base for various variations. The light sweetness of cream and sugar pairs wonderfully with the rich aroma of chocolate crumbs and a crunchy cookie base. Thanks to gelatin, the texture becomes delicate and airy, while added fresh mint gives the dessert an extraordinary freshness. Cheesecake is perfect for summer evenings, romantic dinners, or cozy tea times. It can be decorated with chocolate shavings or mint leaves to enhance the aesthetic appeal of the dessert. Left in the fridge overnight, it achieves a perfect consistency while maintaining a balance between sweetness and a slight tanginess from the cheese.
1
Melt the butter. Chocolate can also be melted, it works well with finely chopped chocolate. Crush the cookies. The amount of these three ingredients varies depending on the size of your mold and whether you will make edges.
- Butter: 50 g
- Dark chocolate: to taste
- Biscuits (cookies): 125 g
2
Mix the prepared butter, cookies, and chocolate and press them firmly into the bottom of the mold.
- Butter: 50 g
- Biscuits (cookies): 125 g
- Dark chocolate: to taste
3
Crush the mint in a blender. You can add cottage cheese and cream to simplify the process a bit.
- Fresh mint: 1 bunch
- Curd cheese (tvorog): 500 g
- Cream: 1.5 glass
4
In a bowl, mix mint, cottage cheese, sugar, and cream. If desired, you can strain the entire mixture through a sieve.
- Fresh mint: 1 bunch
- Curd cheese (tvorog): 500 g
- Sugar: 0.3 glass
- Cream: 1.5 glass
5
Soak the gelatin in water and heat it after swelling to dissolve.
- Gelatin: 2 teaspoons
- Water: 2 tablespoons
6
Mix the cottage cheese with gelatin and pour it onto the prepared crust in the mold. Decorate as desired.
- Curd cheese (tvorog): 500 g
- Gelatin: 2 teaspoons
7
Place in the refrigerator until set. Better overnight.
- Curd cheese (tvorog): 500 g
