Name: Choc-Mint Cheesecake Recipe
Prep time: 360 min
Total time: 360 min
Yield: 1
Ingredients: 250 g chocolate ripple biscuits crushed; 120 g butter melted; 250 g cream cheese; 1/3 cup caster sugar; 250 ml evaporated milk chilled; 1 lemon juiced; 85 g jelly crystals; 3/4 cup hot water; 2 tsp peppermint extract

by C Willets Last updated on 01/27/2021

Peppermint cheesecake with a chocolate biscuit base - great for making with the kids as there is no cooking required. - C Willets

Ingredients

250 g chocolate ripple biscuits crushed
120 g butter melted
250 g cream cheese
1/3 cup caster sugar
250 ml evaporated milk chilled
1 lemon juiced
85 g jelly crystals
3/4 cup hot water
2 tsp peppermint extract

Method

Step 1

Combine biscuits with melted butter and press into bottom and sides of spring form pan.
Step 2

Place in fridge to set.
Step 3

Combine jelly crystals with enough hot water to make 1 cup of liquid.
Step 4

Place in fridge to cool. Do not allow to set.
Step 5

Combine cheese, sugar and evaporated milk with a mixer until smooth.
Step 6

Add lemon juice and beat to thicken.
Step 7

Stir in cooled jelly mixture and peppermint essence.
Step 8

Pour into prepared biscuit crust and leave in fridge until set.

Recipe Notes

from Australia’s Best Recipes team

I used lime jelly crystals. Make sure you make the jelly up to only 1 cup of water NOT to the instructions on the packet. The lemon juice is also vital for this recipe as it thickens the evaporated milk. If you are unable to use lemons try sprinkling 3 teaspoons of gelatine over 1 tablespoon of water and stir with a fork or whisk until completely dissolved then add to the mixture in place of the lemon juice. Alternatively, halve the hot water used in the jelly mix. Adding an extra packet of cream cheese also makes this a richer, thicker cheesecake. I prefer to use peppermint essence or creme de menthe.