Subj : Recipes For This Month 10
To   : All
From : Dave Drum
Date : Wed Jul 10 2024 03:44 pm

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!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)