"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate-Mint Cheesecake Recipe

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This recipe for Chocolate-Mint Cheesecake, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


1 cup chocolate wafer crumbs
2 tbsp sugar
3 tbsp butter, melted
1 cup (6 oz package) semisweet chocolate morsels
1 tsp peppermint extract
3 (8 oz) packages cream cheese, softened
2/3 cup sugar
3 large eggs
1 tsp vanilla extract
3 egg whites
1 (7 oz) jar marshmallow cream

Combine first 3 ingredients; press into bottom of a 7-inch spring-form pan. Bake at 350 for 10 minutes. Set aside.

Melt chocolate morsels in a small heavy saucepan over low heat, stirring constantly. Sit in 1 tsp peppermint extract; set aside.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 2/3 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and vanilla. Pour into prepared pan.

Bake at 350 for 50 minutes.

Remove from oven; gently run a knife around edge of pan to release sides, and cool completely in pan on a wire rack.

Cover and chill 8 hours.

Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add marshmallow cream; beat until stiff peaks form. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Place cheesecake on a baking sheet. Carefully spread egg mixture over top and sides of cake.

Bake at 325 for 25 to 30 minutes or until golden brown. Serve immediately.




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