Prepare to embark on a decadent dessert journey that will tantalize your taste buds and leave your guests begging for more! This Chocolate Mint Meringue Cheesecake is not just a dessert—it's a luxurious experience that combines the rich, velvety texture of classic cheesecake with the crisp, airy crunch of meringue and a refreshing hint of mint. Imagine cutting into a silky smooth cheesecake with a chocolate cookie crust, studded with delicate meringue pieces that melt in your mouth, creating a symphony of textures and flavors that will make your dessert dreams come true.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup crushed chocolate cookies
- 4 tablespoons unsalted butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1 cup meringue cookies
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, combine crushed chocolate cookies with melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the cookie mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer.
- Gradually add sugar to the cream cheese, mixing on medium speed until fully incorporated and the mixture is light and fluffy.
- Add vanilla extract and peppermint extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- Slowly pour in heavy cream, mixing until the batter is smooth and homogeneous.
- Gently fold in half of the meringue cookies, breaking them into smaller pieces to distribute evenly throughout the batter.
- Pour the cheesecake batter over the prepared cookie crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water about halfway up the sides of the springform pan to create a water bath.
- Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and water bath. Allow to cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, crush the remaining meringue cookies and sprinkle over the top of the cheesecake for added texture and decoration.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature to create a smooth, lump-free batter.
- Water Bath Technique: The water bath (bain-marie) is crucial for preventing cracks and ensuring a creamy, even bake. Always use hot water and wrap the springform pan in foil to prevent water seepage.
- Meringue Cookie Handling: When folding meringue cookies into the batter, break them into smaller pieces to distribute evenly and prevent large chunks.
- Cooling Process: The slow cooling method (leaving the cheesecake in the oven with the door slightly open) helps prevent sudden temperature changes that can cause cracking.
- Chilling Time: For the best texture and flavor, allow the cheesecake to chill for at least 4 hours, preferably overnight, before serving.
- Decorating Tip: Reserve some meringue cookies to crush and sprinkle on top just before serving for added crunch and visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
