Mint Chocolate New York Baked Cheesecake
My favorite style of cheesecake has always been the new york baked cheesecake. 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.
Servings Prep Time
12Slices 20Mins
Cook Time Passive Time
50Mins 1Hour
Calories:
Fat:
Protein:
Net Carbs:
Servings Prep Time
12Slices 20Mins
Cook Time Passive Time
50Mins 1Hour
Calories:
Fat:
Protein:
Net Carbs:
Ingredients
Base
Instructions
  1. Preheat your oven to 160C (320F)
  2. Combine all the base ingredients in a bowl, mix with your hands and press into the bottom of a round cake tin lined with baking paper
  3. Next, place the cream cheese, sour cream, natvia (or erythritol) and vanilla extract into a large bowl and mix with electric mixers.
  4. Add one egg at a time to the filling and continue beating in between
  5. Next, half the filling and place them in seperate bowls. Move one half away for later.
  6. Melt the dark chocoalte for 45 seconds in the microwave and add to the the half filling. Also add the pepermint extract to the same bowl. Mix with a spoon until consistent in colour
  7. First, grab the normal coloured filling and place into the cake tin on top of the base. Then, using a tablespoon, place heaped scoopes of the chocolate filling around the top, then criss-cross the mixture using a skewer, first horizontally, then vertically. This will create the marbled effect throughout the cheesecake.
  8. Place in the oven either inside a water bath or alongside 2 ramekins full of water for 50 mins. Then, turn the oven off and open sightly and let it cool for another 50 mins. Rest on the kitchen counter for 20 mins before putting into the fridge.
  9. Serve Chilled.