If you’re a fan of my cheesecakes, you’ll know that they haven’t been possible for a while due to the unavailability of Soyatoo Topping Cream. Guess what! It’s baaaaaaaaaaaaaaack! I decided to make a triumphant return to creamth by making a Choc-Mint Cheesecake. Ooooh yes this baby was delicious; a chocolatey biscuit base, a smooth chocolate layer and a minty chocolate layer before being topped with cream and scattered with chocolate chips. Yeah, this is definitely one to put on your “to make” list. If you do make it, please comment and let me know what you think.
- 12 Digestive biscuits
- 1/2 cup margarine (I used Nuttelex), melted
- 2 tablespoons caster sugar
- 1/3 cup cocoa powder
- 1 carton of Soyatoo Topping Cream
- 1 tub of Tofutti Better Than Cream Cheese
- 1/2 cup Whittaker’s Dark Chocolate
- 2-3 teaspoons peppermint essence
- 3-5 drops green food colouring
- Extra Soyatoo for decorating
- Grease a springform pan.
- Crush up the biscuits until fine, use a food processor if necessary, before mixing in the cocoa, sugar and margarine until combined.
- Press firmly into the base of the tin, make sure it’s even.
- In a medium bowl, combine the Soyatoo and the Tofutti until smooth.
- Transfer half of that mixture to another bowl. Melt half of the chocolate and fold into the mixture.
- Pour into the tin and spread out evenly. Place in the fridge to partially set for 20 minutes.
- In the meantime, add your desired amount of peppermint essence to the other cream cheese batch. Add the food dye gradually until you get a nice pale green colour.
- Finely chop the remaining chocolate and fold it in (save a little bit), before carefully pouring it on top of the chocolate layer. Smooth it out evenly.
- Place in the fridge and allow to set for 24 hours. You can eat it before but the texture won’t be as good.
- Pipe the spare Soyatoo evenly around the edge of the cake (as shown in the picture). Sprinkle carefully with chocolate before serving.