Mint Aero Chocolate Cheesecake Recipes

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Steps:

• Crush the digestive biscuits to your preference and slowy add in the melted butter. Again the butter is to your preference. The more butter to more your base will stay together
• Line the tin with cling film as this helps get the cheesecake out easy when it is set. Cover the base of the tin with the crushed biscuit mix.
• Mix together the Philadelphia Soft Cheese Cadbury Chocolate and the icing sugar.
• Whip the whipping cream and then add it to the mixture.
• Grate the 2 Aero bars. Add about 3/4 of it to the mixture and mix together.
• Spread the mixture on top of the biscuit base.
• Add the rest of the grated aero to the top of the cheesecake.
• Now leave to set over night in the fridge.
• Happy eating!!!

Steps:

• Melt butter and add to biscuit (cookie) crumbs and cocoa.
• Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
• Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
• Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
• Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
• Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
• Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
• Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.