Subj : Recipes For This Month 10
To   : All
From : Dave Drum
Date : Wed Jul 10 2024 15:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Merry Mint Christmas Cheesecake
 Categories: Cookies, Chocolate, Cheese, Dairy, Desserts
      Yield: 16 servings
 
     15    Oreo cookies, finely
           - crushed
      1 tb Sugar
      2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 c  White baking chips; divided
    3/4 c  Semisweet chocolate chips
     32 oz Cream cheese, softened
  1 1/3 c  Sugar
      2 tb A-P flour
      2 tb Heavy whipping cream
      4 lg Eggs; room temp, lightly
           Beaten
      1 ts Mint extract; divided
      3 dr Red food coloring
      3 dr Green food coloring

MMMMM-------------------------- GANACHE-------------------------------
    1/2 c  Semisweet chocolate chips
    1/4 c  Heavy whipping cream
           Whipped cream; opt
           Crushed red and green mint
           - candies; opt
 
  Set oven @ 325oF/165oC.
  
  In a small bowl, combine cookie crumbs and sugar; stir
  in butter. Press onto the bottom of a greased 9-inch
  springform pan; set aside.
  
  In a microwave-safe bowl, melt 1/2 cup vanilla chips;
  set aside. In another microwave-safe bowl, melt
  chocolate chips; set aside.
  
  In a mixing bowl, beat cream cheese, sugar, flour and
  whipping cream until smooth. Add eggs; beat on low just
  until combined. Divide batter into three bowls. (About 2
  cups batter per bowl.)
  
  To the first bowl, stir in melted vanilla chips, 1/2
  tsp. mint extract and red food coloring; pour over
  crust. Place pan on a double thickness of foil; securely
  wrap foil around pan. Place springform pan in a large
  baking pan. Fill larger pan with water to a depth of 1
  inch. Bake 20 minutes.
  
  Meanwhile, stir melted chocolate chips into second bowl
  of reserved batter. Carefully spoon chocolate layer over
  red layer. Bake 20 minutes longer.
  
  Meanwhile, melt remaining 1/2 cup vanilla chips; cool
  slightly. Stir into third bowl of reserved batter. Stir
  in green food coloring and remaining 1/2 teaspoon mint
  extract. Carefully spoon green layer over chocolate
  layer. Bake until center is almost set, 30-40 minutes
  longer.
  
  Remove springform pan from water bath. Cool on a wire
  rack 10 minutes. Carefully run a knife around edge of
  pan to loosen. Cool 1 hour longer. Refrigerate
  overnight; remove sides of pan.
  
  In a small microwave-safe bowl, melt chocolate chips and
  whipping cream. Let stand until slightly thickened.
  Spread over top of cheesecake. Refrigerate until ready
  to serve. If desired, garnish with whipped cream and
  crushed mint candies.
  
  Sue Gronholz, Beaver Dam, Wisconsin
  
  Makes: 16 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The D.E.A. destroyed my last herb garden!
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