Mint ‘Viennetta’ New York cheesecake

Name: Mint ‘Viennetta’ New York cheesecake
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: Serves 8
Ingredients: 50g unsalted butter, melted, plus extra to grease; 150g chocolate sandwich biscuits (we used Oreos); 450g cream cheese; 125g caster sugar; 15g plain flour; 2 large eggs; 150ml soured cream; 1 tsp peppermint extract; Green food colouring (optional); 100g dark mint chocolate (at least 45% cocoa solids), melted; 200ml double cream; 1 tbsp icing sugar; ½ tsp cocoa powder; Specialist kit; 900g loaf tin; Piping bag with ribbon nozzle

Portion size: Serves 8
Prep time 35 min. Cook time 1 hour 5 min, plus 2 hours cooling and overnight setting
Difficulty: medium

Vegetarian

Tom Shingler

Head of food, delicious.

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Packed with nostalgic retro flavours, this mint chocolate cheesecake is baked in a loaf tin to give it that classic ‘Viennetta’ look and feel. If you’re a fan of mint chocolate in any shape or form, this is the dessert for you!

For another stunning dessert with a twist, try our blueberry latte cheesecake.

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Ingredients

50g unsalted butter, melted, plus extra to grease
150g chocolate sandwich biscuits (we used Oreos)
450g cream cheese
125g caster sugar
15g plain flour
2 large eggs
150ml soured cream
1 tsp peppermint extract
Green food colouring (optional)
100g dark mint chocolate (at least 45% cocoa solids), melted
200ml double cream
1 tbsp icing sugar
½ tsp cocoa powder

Specialist kit

900g loaf tin
Piping bag with ribbon nozzle

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Method

Heat the oven to 180°C/160°C fan/gas 4. Lightly grease the loaf tin with butter, then cut a long strip of baking paper and use it to cover the bottom with overhangs at both ends.
Put the biscuits in a food processor and whizz to a fine crumb. Add the melted butter and whizz again to combine. Tip the mixture into the tin and press down well so it forms a flat, even base. Put the tin in the oven and bake for 10 minutes, then leave to cool.
Turn the oven up to 220°C/200°C fan/gas 7. Beat the cream cheese in a bowl until light and smooth, then mix in the sugar and flour. Add the eggs one at a time, stirring after each addition, then stir in the soured cream and peppermint extract. Transfer a third of the mixture to a bowl and set aside.
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If using, add a few drops of green food colouring to the remaining two-thirds of the mixture, stirring and adding a little extra until you’re happy with the colour. Pour half this mixture on top of the biscuit base in the tin, smoothing the top.
Drizzle half the melted chocolate over the first/green layer, then pour over the reserved white cheesecake mixture. Drizzle over the remaining chocolate, followed by the remaining (green) cheesecake mix.
Put the cheesecake in the oven and bake for 10 minutes, then reduce the heat to 120°C/ 100°C fan/gas ½ and bake for a further 45 minutes. Turn the oven off and, without opening the door, leave the cheesecake inside to cool for 2 hours. Remove the tin from the oven, cover and transfer to the fridge to chill overnight.
When ready to serve, remove the cheesecake from the tin using the baking paper and transfer to a serving plate. If it’s tricky to remove, warm the tin slightly by dipping it in hot water or using a kitchen blowtorch.
Whip the cream and icing sugar together until they form soft peaks (when you lift out the beaters, the tips of the peaks flop over), then transfer to a piping bag fitted with a ribbon nozzle. Pipe in neat or wavy rows however you like. Dust a line of cocoa powder down the centre of the cheesecake, then serve.