Click on the image, above to submit to Pinterest.
Grasshopper Cheesecake
Grasshopper Cheesecake is a modern American recipe for a classic green-coloured baked cheesecake with creme de menthe and creme de cacao that makes an excellent treat or dessert for St Patrick's day, particularly if decorated with a shamrock design. The full recipe is presented here and I hope you enjoy this classic American version of: Grasshopper Cheesecake.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesMilk RecipesCheese RecipesBaking RecipesCake RecipesUSA Recipes
Here is a classic green cheesecake that makes a perfect dessert or tea-time treat for St Patrick's day.
Ingredients:
175g chocolate biscuit (cookie) crumbs
50g butter, melted
1/4 tsp ground cinnamon
450g cream cheese, brought to room temperature (or you can use my
home-made cream cheese recipe to prepare your own)
200g sugar
80ml green crème de menthe
3 tbsp crème de cacao
2 tbsp plain flour
1/2 tsp salt
6 eggs, separated
250ml sour cream
60g dark chocolate (at least 60% cocoa solids, grated (to decorate the top)
Method:
Mix together the chocolate biscuit crumbs, ground cinnamon and melted butter in a bowl. Toss to moisten the crumbs with the butter, then press the mixture into the base and part the way up the sides of a 25cm diameter springform cake tin.
For the filling, place the cream cheese in a mixing bowl and beat until light and soft. Add 150g of the sugar and beat to combine. Now work in the crème de menthe, crème de cacao, salt and flour. Again, beat to combine, working the mixture until thoroughly blended.
Add the egg yolks and the sour cream, beating the batter until smooth and completely combined.
Add the egg whites to a clean and dry bowl along with the remaining sugar. Beat the egg whites until they stand in soft peaks.
Now, using a metal spoon, carefully fold the egg whites into the cream cheese mixture. Pour the resultant batter on top of the prepared crust, then transfer to an oven pre-heated to 160°C and bake for about 60 minutes, or until the cake is baked through and puffed and the centre wobbles ever so slightly when shaken. When done, a skewer inserted into the cake should emerge almost clean (with just a trace of batter adhering to it).
Remove the cake from the oven (do not worry if the surface has cracked) and set aside to cool. Once cold, place in the refrigerator and chill for 4 hours.
If preparing for St Patrick's day, cut out a shamrock shape from card, sit on top of the cake then dust over the grated chocolate. Remove the shamrock to reveal a pattern on the surface of the cake.
Slice into wedges and serve.
Find more St Patrick's Day Recipes Here.
