Recipe for mint cheesecake
A truly wonderful and delicious variant with a crunchy Bastogne biscuit base, a delightful mascarpone cream with mint, and it’s also beautiful with pistachios on top.
A great suggestion for an Easter cake.
Equipment
- Bowl
- Silicone Mold
- Whisk
- Blender
Ingredients
Biscuit Base
- 0.5 package Biscuits Bastogne, crushed
- 30 gram Melted butter
Cheese Cream
- 3 pcs. Gelatin Sheets
- Water cold
- 2 pcs. Egg Yolk
- 100 gram Sugar
- 6 gram Vanilla Sugar
- 300 gram Whipping Cream
- 15 pcs. Mint fresh
- 50 gram Cream
- 0.5 pcs. Lemon juice only
- 250 gram Mascarpone cream cheese can also be used
Topping
- 50 gram Pistachio Nuts shelled
Instructions
Biscuit Base
- -
- Mix and press into a mold.
- Place in the freezer while you make the cheesecake filling.
- -
- Soak 3 sheets of gelatin in cold water for 10 minutes.
- Mix egg yolks, sugar, and vanilla sugar together in a bowl.
- Whisk until light and airy
- Whip 3 dl of heavy cream to stiff peaks.
- Put the mint leaves, cream, and lemon juice in a blender and blend together.
- Melt the gelatin in a bit of the blended cream-mint mixture.
- Whisk the mascarpone lightly and fold in the egg mixture, then add the melted gelatin and cream-mint mixture.
- Fold in the whipped cream and pour it over the cold biscuit base.
- Place the cheesecake in the fridge for at least 3-4 hours.
- -
- Garnish with chopped pistachios.
- Enjoy.