Aero Mint Chocolate Cheesecake Recipes

AERO MINT CHOCOLATE CHEESECAKE

Steps:

• Prepare a 20-25cm springform tin by lining the base with greaseproof paper.
• Using either a food processor, or freezer bag and rolling pin, bash the biscuits into fine crumbs.
• Melt the butter in a pan or in the microwave and stir it through the biscuit crumbs.
• Pour this mixture into your prepared tin and firmly press it into a flat base using the back of a spoon.
• Chill this biscuit base in the fridge to firm up for 20-30 minutes.
• To make the cheesecake part, place the cream cheese, icing sugar and mint extract into a large bowl.
• Mix with a spoon or whisk until smooth and combined.
• Whip the double cream until it reaches stiff peaks, careful not to overwhip it though, this can turn it into butter!
• Smash up the Aero chocolate into fine crumbs and shards. I do this just by bashing it while it's still in the wrapper
• Spoon two-thirds of the cream and the Aero crumbs into the cheesecake bowl and gently stir it through to incorporate.
• Once the base is chilled and firm, you can begin to assemble.
• Now gently spoon the cheesecake mixture on top of the base, carefully spreading it evenly all over. It can be easier to do this in two stages rather than all at once!
• Once evenly spread into the tin, it's time to decorate!
• Decorate the top of the cheesecake using the leftover whipped cream and as much extra Aero Mint chocolate as you like.
• Place the cheesecake back into the fridge to chill and firm up for at least 3 hours.
• Once chilled and firmed up a little, unclip the springform tin and place the cheesecake onto your chosen serving plate. Don't worry about keeping the base of the tin on, it can be easier for serving initially!
• At this stage you can return it to the fridge or slice it up and serve.
• Enjoy!