Grasshopper Cheesecake Recipe is a mint lovers' dream! Creme de menthe cheesecake on top of a mint cookie crust and finished off with whipped cream and Andes mints.
Ingredients:
1 cup sugar
1 cup sour cream
1 lb cream cheese, at room temperature
1 1/2 cups chocolate cookie crumbs
1/2 teaspoon salt
1/3 cup green creme de menthe
1/4 cup melted butter
1/4 teaspoon cinnamon
2 tablespoons flour
3 tablespoons Creme de Cacao
6 eggs, separated
2 ounces semisweet chocolate
grated to garnish the top of the cake
Method:
Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of a 9 inch springform pan.
Preheat the oven to 325 degrees F.
CHEESE FILLING:
Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe, creme de cacao, flour and salt.
Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
Fold the beaten whites into the cream-cheese mixture.
Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool.
Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate
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