Mint Aero/Chocolate Cheesecake

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Recipe's preparation

Instructions:

DIRECTIONS: (Makes one very large cheesecake).. or one large and two small.

 

 

Base -

Add butter to bowl (85grams). 3 minutes/65 degrees Celsius/slowest speed or until butter is melted.

Leaving the melted butter in the bowl add choc ripple biscuits (200 grams). Speed 10/10 seconds. Check to make sure that all the biscuits are now crushed and there are no larger lumps remaining. If needed scrape down sides and give it a few more seconds at speed 10.

Press biscuit and butter mixture into a greased or lined 30 cm spring form pan and place into the fridge to set.

 

 

Cream -

Set the butterfly on the blades and add cream (300 ml)

3-4 minutes/speed 3 - you must keep an eye on the cream through the MC hole and stop once the cream has reached the right consistency or you'll end up with butter. (eeek!)

Set aside in the fridge.

 

 

Gelatine

Sprinkle Gelatine powder (1 tablespoon and 1 teaspoon) on the hot water (60 mls).

Stir to dissolve and leave to cool.

 

 

Peppermint Cheesecake -

Place one and half aero bars into the bowl. Speed 7/5 seconds.  Scrape down sides.

Add half the Philadelphia Cheese (250 Grams), 4 drops of Green food colouring, 1 drop of peppermint essence, half of the icing sugar (150 grams) and 30 mls of the gelatine mix. Speed 5/8 seconds. Scrape down sides. Speed 7/5 seconds. Check to make sure that the ingredients are evenly mixed, taste and add another drop of peppermint essence if needed, check colour and if more colouring is needed add it now and repeat.

Add half of the whipped cream. Speed 3/7 seconds. If needed repeat but try not to over mix this part.

Pour cheescake onto base and put in fridge to set.

 

 

Chocolate Ganache/Cheesecake -

Wash and dry bowl thoroughly.

Add Chocolate (250 grams) into bowl. 7 seconds/speed 9

Scrape down bowl (ensuring you remove shaved chocolate off the blade top also).

Add Cream (90 grams)

2 minutes/50 degrees Celsuis/speed 5

Scrape down sides of bowl and 1 minute/50 degrees Celsius/speed 4

Leaving ganache mixture in the bowl add one third of the Philadelphia Cheese (100 grams), half of the icing sugar (150 grams) and the remaining 30 mls of the gelatine mixture.  Speed 5/8 seconds. Scrape down sides. Speed 7/5 seconds. Check to make sure that the ingredients are evenly mixed, if needed repeat.

Add half of the whipped cream. Speed 3/7 seconds. If needed repeat but try not to over mix this part.

Gently pour and spread mixture on top of the peppermint portion of the cheesecake.

 

 

Decorations

Set the butterfly on the blades and add cream (300 ml) and 2 drops of green food colouring. (add more or less colouring as desired)

3-4 minutes/speed 3 - you must keep an eye on the cream through the MC hole and stop once the cream has reached the right consistency or you'll end up with butter.

Put whipped cream in a piping bag and pipe cream on top of cake.

Decorate with Mint aero balls, remaining half of aero bar (shattered into pieces), grated chocolate, chocolate melts and melted white chocolate.

 

(Modified and adapted from a recipe found on The Whoot by Serena from KB Thermo Dough Heads)