A Cheesecake Kinda Day

cheesecake win(Cue jingle music.)

ANNOUNCER: Welcome to the EmilyIRL Thirty Before Thirty show! Today we have a real winner for you. Emily’s just made a mint cheesecake! Why don’t we all clap our hands for Emily to show her our support?

Okay, you get my point. But…I made a cheesecake, alright?

The story behind this is…well…let me just show you another picture, taken several years back, the first time I attempted to make a cheesecake.

cheesecake failYeah, it was a cheesecake. But it was a very sad cheesecake. And so I decided I needed a re-do.

As it turns out, cheesecakes are fairly easy to make. The problem with my failed attempt, at least, according to my mother-in-law, was that the recipe was written for a different size of pan. Which led to its flatness. Diet cheesecake? Er, right.

I realize that you can’t tell from the second-attempt picture whether or not I turned out another flattie. I didn’t. It’s about two inches thick–it came right up to the top of my 9” springform. That’s right, 9 inches. I made sure to verify the size on the pan before I even got started with it.

The recipe I used is below. I love me a peppermint cheesecake, though I have no idea why. No apologies, though–that’s what it is. Enjoy!

Chocolate Grasshopper Cheesecake
Adapted (nay, tweaked) from Betty Crocker

Ingredients

For the crust:

  • 30 mint Oreos, crushed*
  • 2 tablespoons butter, melted

For the filling:

  • 4 oz semisweet baking chocolate or crushed Andes mints (go wild here)
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tbsp flour**
  • 1 tsp peppermint extract or 1/3 cup green crème de menthe liqueur

Directions

  1. Heat oven to 300°F. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and up sides of pan. Bake 12 minutes. Cool 30 minutes.
  2. In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur or extract (and green food coloring, if you don’t want your cheesecake to confuse anyone) and flour. Pour filling evenly over crust.
  4. Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. Then marble the crap out of it. (Yeah, you can find technique videos online.)
  5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; open springform sides to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
  6. NOW YOU GET TO EAT IT. Yeahhhhh.

*If you get a regular package of mint Oreos, you’ll find that there are exactly 30 cookies inside. Very sad, when you want to steal one out for your own consumption. Until you realize that the loss of one cookie isn’t going to make a huge difference in the crust. Heh.

**Optional. I blended it in because a commenter said it helped with cracking.

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