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Andes Mint Cheesecake

Original Recipe

VERY IMPORTANT: Before you start this project bring EVERYTHING to room temperature. EVERYTHING--no exceptions. Also, DO NOT OVER MIX. Mix just until combined. NO EXCEPTIONS OR YOUR CHEESECAKE WILL CRACK! I highly recommend reading all of the directions before you even start.

1 Box (2 rolls) of Thin Mint Girl Scout Cookies
3 T Butter, Melted

2 PKGs Andes Mints, Chopped (cheaper than mint baking chips)
4 (8 oz) PKGs Cream Cheese
1-1/2 C Sugar
3/4 C Milk
4 Eggs
1 C Sour Cream
1/4 C All Purpose Flour
1 Generous T Peppermint Extract
10 Drops Green Food Coloring

Grease a 9" spring form pan VERY LIBERALLY.

Place the thin mint girl scout cookies into a gallon zip lock bag and pound with a meat tenderizer hammer to make crumbs. Transfer to a bowl. Place 3 T of butter on top and microwave for about 30 seconds to melt butter. Mix with a fork until completely combined. Pour into greased spring form pan. Pack down, preferably with a meat tenderizer hammer. Set aside.

In a small bowl, mix eggs just until egg yolk breaks. DO NOT OVER MIX. Add sour cream and flour. Mix just until all the lumps are gone. DO NOT OVER MIX. Set aside.

Place cream cheese in a large bowl. Microwave for about 1 or 2 minutes to further soften the cream cheese. Add sugar. Mix until all lumps are gone and the mixture is smooth. Add milk and mix just until combined. DO NOT OVER MIX. Add egg mixture, peppermint extract, food coloring, and half of the chopped Andes mints. Mix just until combined. DO NOT OVER MIX.

Microwave remaining Andes mints for 30 seconds. Stir well. Repeat process until Andes mints are completely melted. Drizzle a few spoonfuls of the chocolate into the bowl in circles with the cheesecake batter. DO NOT MIX.

Pour directly into the spring form pan. This will create a sort of 'fan' affect inside the cheesecake itself, making it marbled. You can either pour the rest of the chocolate on top (it will harden as it cools) OR you can drizzle more circles on top. You can also drizzle more circles on top and VERY GENTLY cut through the batter with a knife or fork to make designs, swirls, etc.

Bake in 350F oven for 1hr.
DO NOT OVER BAKE. It will finish cooking and setting in the oven as it cools over the next 6 hours.

Run a knife under VERY hot water to warm it, then grease the knife.
DO NOT REMOVE THE CHEESECAKE FROM THE OVEN! Go around the edges of the cheesecake VERY GENTLY with a knife when it is done cooking. DO NOT USE A COLD KNIFE. if the cheesecake cools too quickly it will crack. When you are done going around the edges of the cheesecake, shut the oven door. Do this as quickly as possible. Let the cheesecake cool in the oven for 6 hours. If the cheesecake cools too quickly it will crack!

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Unknown said...

do you think that mint extract would work well instead of peppermint?

Angela Isaacs said...

Yes i think mint would work ok