Mint chocolate new york baked cheesecake… where do I start? My favorite style of cheesecake has always been the new york baked cheesecake. The rich creamy cream cheese that mixes with the biscuit base, not overly sweet, but enough to discern between cheesecake and pizza… But when you mix dark chocolate and peppermint extract with this winning combo? Gosh, it’s like a peppermint slice and cheesecake somehow combined forces and made friends on the best of terms. You seriously have to try this one, Or if mint isn’t your thing, maybe you should try my other cheesecake.
Mint Chocolate New York Baked Cheesecake
I’ve made this cheesecake so many times now, and you know what? Only 1 has ever failed me. Why? Becuase I took it out of the oven too quickly and didn’t let it cool down slowly. So a word of warning, be patient with this cake. If you follow my instructions down to the tee, you will be fine to make this for anybody you are looking to impress…. like me 😉
Be Patient… this is unique!
There are far too many recipes for “quick and easy cheesecake” or instant no-bake cheesecake. To be honest, don’t fall into that trap. They either taste like a bad showdown between gelatin and cold climates and the gelatin won, leaving it a spongy mess that nobody actually likes the taste of…
Maybe that’s a little bit harsh, but surely you’ve got enough time to make this Mint chocolate new york baked cheesecake. TRUST ME! You won’t regret this decision. My classic new york baked cheesecake is also one to look out for, and in my opinion probably tastes better, especially if you’re not a fan of sweet mint, and you’d rather leave that one to brushing your teeth…
What Is Natvia?
So why is natvia on the list as the sweetener involved in this cake? Well, because it’s readily available here in Australia. If I didn’t think that it was good, I wouldn’t’ use it. I’m not affiliated with them in any way. Full disclosure, I do provide amazon affiliate links here on my website. However, I hardly sell any through Amazon because Erythritol is much more readily available. And YES! you can substitute the erythritol for the natvia no problems. They are basically the same thing, just Erythritol is expensive here in Australia, and that’s why I don’t use it.
What About Stevia?
You could use stevia if you wanted to, and I’d probably use 15 drops for the whole recipe. It doesn’t need to be super sweet, it just needs to stick out from the ordinary. Let me know if you tried it with stevia, and how it went!
Live On Facebook
I did this recipe live on Facebook, and if you wanted to catch that recipe, you can always Click Here to get a full list of every facebook live video I’ve ever done. It’s much easier than having to scroll all the way through Facebook, and you can pick and choose which ones you like, and which ones you don’t!