Peppermint Triangle Cheesecake Recipe:
A delicious and simple cheesecake with peppermint by Julie Sneeden.
This one’s is our first Guest post, its a delicious yet easy to prepare quick cheesecake recipe. The load of chocolate topping makes it extra special, and chocolate we know we can never have enough of. So read on to find out what she’s got to say about her recipe…
This is a recipe based on an old recipe that my mother used to always make for my sister’s birthday. And every year, she would insist on having it again. The recipe has been modified to suit my liking, and can be adjusted and varied to suit yours. It can easily be enjoyed as a dessert or simply as a cake!
- ½ lb (250g) soft butter or margarine
- ½ cup (125ml) sugar
- 1 egg
- 1 carton of cream cheese (I used a smooth Philidelphia Cream Cheese)
- 1 tsp (5ml) vanilla essence
- 2 packets of plain flat coconut biscuits (I used Baker’s Tennis Biscuits)
- 1 Slab Peppermint Crisp Chocolate
- 1 Large Slap Mint Chocolate (A dark chocolate is preferable)
- ½ cup (125ml) Cream
- Firstly cream the butter and sugar together until they are smooth.
- Then mix in the cream cheese, egg and vanilla essence until well mixed. On a large pice of foil, place a layer of the bisuits down – depending on the size of the biscuits, place it 3 x 4 on the foil. Remember that it will be folded to make a triangle, so the one side must be place in multiples of 3.
- Now use a third of the mixture and spread it evenly over the biscuits, making sure that they stay neatly together.
- Then place another layer of biscuits, and mixture, until you have 3 neat layers.
- Break up the Mint Slab of Chocolate into fine mint crisp.
- This crisp must then be placed down the centre of the last layer of cheese cake mixture. Feel free to experiment with different centre fillings – like cherries, nuts, etc.
- The next part can be a bit messy, but if you work slowly and carefully it will all come together in the end. Fold both of the sides (on either side of the chocolate) up and over the centre. The cake should now have a triangular shape.
- Now, fold the rest of the foil around the cake to seal. The cake can now be frozen until required, or refrigerated for at least a day. When you are ready to serve, take it out of the freezer.
- Now you are ready to make your chocolate glazing. Melt the chocolate and cream slowly in a saucepan – stirring continuously to prevent burning.
- When the sauce has melted, allow to cool completely so that it can thicken nicely. Now the glazing is ready to put over the cheesecake. Now this can be very messy, but the effect looks really yummy! Remember to place it on a nice plate before you put the sauce over.
- Enjoy a slice with tea, or serve with vanilla ice-cream for a decadent dessert!