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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate-Mint Cheesecake Recipe

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This recipe for Chocolate-Mint Cheesecake is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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