How To make Mint Chocolate Candy Cheesecake

How to Make St. Patrick's Day Chocolate Mint Cheesecake Bars | Dessert Recipe | Allrecipes.com

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Watch how to whip up a show-stopping dessert for St. Patrick's Day. It's chocolate, it's mint, it's cheesecake—and it's delicious. These bars are also great for the holidays, or any time you want to serve a special sweet.

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How to Make Peppermint Cheesecake | Zebra Cheesecake Recipe

Beautiful and flavorful this peppermint cheesecake will start to impress as soon as you plate the first slice.

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Red and white striped cheesecake tops a decadent chocolate cookie crumb crust. The only garnish this dessert needs is a little whipped cream and candy cane crumbles.
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#amoretti #cheesecake #holidaybaking #holidayrecipe #holidaydessert #christmasdessert #dessert #dessertrecipe
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White Chocolate Peppermint Cheesecake

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In the season of holiday parties, it's nice to have a crowd-pleasing, simple, versatile dessert recipe at the ready. Cheesecake is ideal because it freezes well and pairs beautifully with many different sauces. And what's even better, you can bake your cheesecakes perfectly every time with proper temperature control. Keep reading for the thermal tips you need for the best homemade cheesecake.

Holiday Peppermint Cheesecake (No Bake)

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THE CRUST

- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar

Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.

THE FILLING

- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)

Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour it into the prepared crust. Smooth over the top and evenly set the filling. Place in the freezer for at least eight hours.

How to make Emerald marine Chocolate mint tart

Cacao ! ∴∵ゞ(´ω`*) ♪
I was inspired by tomei's Transparent Lemon Tart and this time it was a chocolate mint tart.
Submerged in emerald green mint jelly, the ganache is reminiscent of a coral reef.
The ganache of the coral reef is the non-slip function of the jelly.

tomei/透明愛好家「世界一美しい 透明スイーツレシピ」


0:00 Introduction of chocolate mint tarts
0:28 Cocoa tart
5:20 Ganache (coral reef)
7:10 Mint jelly
9:04 Finished
9:25 Bon Appetit.
10:10 Cacao notes Info. tomei's book

[book]Chocolate cacao recipe book on sale！
I will teach you the most politely in the world! Chocolate Sweets Book


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[Special Materials]
MONIN Mojito Mint Syrup 250ml


MONIN Green Mint Syrup 250ml


MONIN Blue Curaçao Syrup 250ml


20cm Tart baking pan


[Ingredients and recipe]
Tart (20 cm tart)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Cake flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole egg and whisk it together
3. add the beaten eggs in several batches to 1.
4. divide the sprinkled A's into 3 in two parts.
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours.
6. butter the mold and put it in the refrigerator.
7. roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes.
8. furthermore, after setting the mold, picket and let it rest for 30 minutes.
9. Preheat the oven to 160°C, and cook at 160°C for 35 minutes.
10. Brush the tart with the egg yolk.
11. Preheat the oven to 140°C, and cook at 140°C for 5 minutes.

[Ganache]
Sweet Chocolate 56%: 125g
42% Heavy cream: 50g
1. chop the chocolate.
2. boil the cream and emulsify it with the chocolate

[Chocolate Mint Jelly]
A - Mojito Mint Syrup: 65g
A - Blue Curacao Syrup: 15g
A - Green Mint Syrup: 10g
A - Water: 480ml
B - Agar: 20g
B - Granulated sugar: 30g
1. mix B.
2. put A in a saucepan and heat B in it.
3. melt well while heating.


Silicorn spatula


A small five virtues (placed on the gas stove)


Microwave Oven
Panasonic NE-BS801 (discontinued)

De Longhi Convection Oven EOB2071J-5W


Shinwa radiation thermometer No.73010 with laser pointing function


Couverture Black Chocolate
Valrhona Karak (56% cocoa)


Silicon Whipper TOMIZ


Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35


Acrylic Ruler 3mm 2 pcs.


Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203


#asmr
#jelly
#tart
#chocolatemint
#mint
#emerald
#chocolatecacao

No-Bake Mint Cheesecake Recipe

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This no-bake mint cheesecake is one of the best cheesecakes I’ve ever made. This special cake has a unique flavor that will make you addicted to this cake. This cheesecake has a refreshing and light flavor, with a sweet and delicious mint chocolate topping. If you love desserts with mint, you must try this unique cheesecake!

Full written and printable recipe:

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Ingredients:
For the crust:
170g Biscuits
90g Butter
For the cheesecake:
9g Gelatin + 45ml water
1 cup (170g) Mint chocolate chips (
7-8g Fresh mint leaves
2¼ cups (500g) Cream cheese
2/3 cup (80g) Powdered Sugar
1 teaspoon Vanilla bean paste (
2/3 cup (160g) Heavy cream
Green gel food coloring (optional)
For the topping:
125g Mint chocolate chips (
2 tablespoons Heavy cream

Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Place the mint chocolate chips in microwave safe bowl and melt in short pulses (you also can melt the chocolate over a double boiler). Set aside to cool slightly.
4. Place mint leaves and 2 tablespoons of cream in a blender and blend until smooth. Set aside.
5. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate, blended mint leaves and beat until combined and smooth. Add heavy cream and beat until light and fluffy.
6. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined (At this stage you can add green food gel coloring if desired). Pour into the springform pan and freeze while making the topping.
7. Make the topping: in a small saucepan combine mint chocolate chips and heavy cream. Heat the saucepan over low heat, until the chocolate is melted. Stir and make sure the mixture is smooth. Allow to cool for 2-3 minutes, then, pour the topping over the cheesecake.
8. Refrigerate for at least 6 hours.
9. Serve!


Equipment I used in the video:
Kitchen scale:
Cake Collar:
Cake mousse set (for pressing the crust):