Mint Chocolate Cheesecake recipe

(Ready in about 35 minutes | Servings 10)
Non-stick cooking spray
5 tablespoons chocolate wafer crumbs
2 (8-ounce) packages cream cheese
1/2 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup heavy cream
1 teaspoon lemon zest
2 tablespoons flour
6 tablespoons sour cream
2 egg yolks
2 eggs
1 teaspoon cinnamon powder
1/2 teaspoon mint extract
1 teaspoon vanilla extract
2 cups water
Spray a cake mold with non-stick cooking spray.
with chocolate wafer crumbs; set it aside.  
Next, combine together the cream cheese, chocolate
chips, sugar, heavy cream, lemon zest, flour,
and sour cream;
to combine.

Fold in the egg yolks and eggs; add cinnamon,
mint extract, and vanilla; mix again.
Center the mold on a long piece of a foil.

Take another piece of foil and cover the top of your mold.
Seal the edges and create a handle of the foil.
Place a metal rack in the base of your cooker;
pour in 2 cups of water.
Place the foil-covered mold on the metal rack.

Cover and cook on HIGH for about 30 minutes. Serve chilled
and topped with cherry pie filling if desired.

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