Chocolate Chips and Mint Cheesecake


Finally my kitchen is back in shape!

The new home I’m in is far from totally furnished but I can finally use again my cooking!

It was mandatory to make a small party with friends and they brought even more at home! It was SPECTACULAR!

Everyone brought something to eat and I could not stop myself from cooking a splendid cheesecake! It is their passion and, since it is so damn good, even mine!

One of the best things of the cheesecake is its capability of being prepared with a small number of ingredients, easy to use and with awesome taste! Once you start doing them it is easy to create new flavours to impress your friends and your stomach!

cheesecake stracciatella menta

Ingredients for a 20x20cm cheesecake (about 16 portions):

  • 250 g mascarpone cheese
  • 250 g full fat cream
  • 200 g philadelphia
  • 100 g powdered sugar
  • 100 ml mint syrup
  • 50 ml water
  • 4 jelly sheets (8 g)
  • 200 g bisquits (Digestive or similar)
  • 75 g butter
  • 50 g brown sugar
  • 100 g extra dark chocolate (better if bitter, it helps contrasting the fat of the cheese)

To prepare this cake I used a “metal ring” square shaped 20 cm per side. We can naturally use any type of mold, but the “ring” makes easy the preparation, the squared one makes even easier to shape the portions!

Let’s start with the mint jelly. We put 2 jelly sheets into cold water to rehydratate them for 15 minutes. When the time passes we add in a pot the water, the mint syrup and the jelly sheets. We heat it up till the syrup will reach 102° celsius. This is important because it means that most of the water evaporated making the syrup denser and more inclined to properly jelly. When it reaches that temperature (having a food thermometer makes things a ton easier at a very low cost) we turn it off and transfert in a glass bowl and then into the fridge.

Now we prepare the bisquit base for the cake. We take our bisquits and the brown sugar and pass them into a cutter (or we can do it with the hands if we miss a cutter). We heat in the microwave the butter till melt (not cooked!) and we add it to the bisquits. We mix everything together. Now we take our metal ring with some baking paper under it and we drop all the bisquits inside it. We have to press them evenly in order to make a solid base, as much even as possible. Now we need to put everything into the fridge in order to let the butter solidify again and giving the base a good firmness.

We can now prepare the cheesecake cream! We put the remaining jelly sheets to rehydrate for 15 minutes in cold water again. In the meantime we take 125ml of cream and we warm it up, so it will be able to absorb the jelly. While it heats up we prepare the remaining cheese. We add the 2 cheeses and we whip them till well mixed. We now put the mixer to minimum and add bit by bit the full fat cream. When the cream gets denser we add slowly the warm cream with the jelly inside. Just like the other cream we mix till it evens out.

Now we take out chocolate and cut it with a knife in shards. This is the best way to cut it because it will be thin enough to be cut through! We now take a spatula and mix bottom up the cream with the chocolate shards.

We now take our tray with the cake base. We now add the cream and distribute evenly. We put everything into the freezer for half an hour. We have to check every 15 or so minutes the syrup. Once it is at room temperature we can add it slowly on the top of the cheesecake. We have to pay attention to distribute it evenly. We put it in the fridge for at least 2 hours. If it stays overnight it is even better because its taste will improve greatly!

Before serving we cut the borders and take off the baking paper. We now lift the metal ring. To cut properly the portions we have to use a flat blade knife and we must clean it after every cut in order to keep the slices clean!

Let’s serve it and enjoy this delicious cheesecake!

Buon Appetito!

HOW MUCH IS IT? For so many portions it is pretty cheap! Just € 0.35 per person! We can even let ourselves being gluttonous!

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