It’s that time of year where if an alien landed in the United States they would be convinced that the world was only in the one colour, green. In actual fact when you consider the small size of Ireland, the impact that both the country and it’s residents and descendants has made on the world as a whole it actually remarkable.
So we thought it was time to bring you another recipe, and this one is probably the perfect American Irish combination. For it to be considered Irish and appropriate for St Patrick’s day there has to be some element of green in there, and whilst we could fiddle with things by using colouring or some other such trickery, that’s not really the aim of the game. So to keep it authentic we are going to go with mint. As far as the American part of the equation, if your were going to name an all American biscuit I think that the Oreo brand of biscuit would be pretty high up there. So we are going to make a mint oreo cheesecake.
Eating is done a lot of the time with the eyes and not only does this concoction taste gorgeous, it looks absolutely amazing. So get your cooker on, get your ingredients ready and let’s make this amazing St Patrick’s Day treat.
MINT OREO CHEESECAKE
INGREDIENTS
Crust:
• 1 package mint Oreo’s, crushed
• 1/4 cup melted butter
Filling:
• 3 x 8 oz packages of cream cheese
• 1 cup granulated sugar
• 4 eggs
• 1/3 cup creme de menthe liqueur (or 1 teaspoon peppermint extract + green colouring)
• 1 package mint Oreo’s, chopped
Topping/Decorations:
• halved Mint Oreo’s
• Whipping cream
• Chocolate ganache
• Mint Aero bars and Bubbles
DIRECTIONS
1. Combine crushed Oreo’s and melted butter to form the crust. Press the mixture into a 9″ spring form pan and set aside.
2. In a bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and sugar until smooth.
3. Add the eggs, one at a time, mixing after each addition until the mixture is smooth again.
4. With the mixer on low speed, gradually add the creme de menthe and mix until combined.
5. Pour half of the cheesecake filling on top of the Oreo’s crust. Add half of the chopped Oreo’s (reserve some for the toppings), and then pour the rest of the filling on top of the Oreo’s. Add the rest of the chopped Oreo’s to the top of the cheesecake.
6. Bake the cheesecake for 40-50 minutes at 350F or until the outer edge is cooked, and the inside is slightly wobbly.
7. Once baked, remove from oven, and allow to cool for one hour. Place cheesecake in the fridge for 3 additional hours to cool completely.
8. To decorate, pipe whipping cream rosettes using a 1M tip around the outside of the cheesecake. Squeeze a small amount of ganache on top of the whipping cream rosette, and then place a half Oreo, and a small square of Aero bar. Alternate rosettes with Aero bubbles and Aero bars.
9. Serve once decorated. The cheesecake can be kept stored in a sealed container in the fridge for 2-3 days.