No-Bake Mint and Chocolate Cheesecake

Method

Tap a step when it is done.

1. Finely crush the biscuits and mix with the cocoa powder.
2. Stir in the melted butter until evenly combined.
3. Press the mixture into the bottom of a 22 cm springform pan lined with baking paper and compact well.
4. Chill the base for 15 minutes.
5. Soak the gelatin sheets in cold water for about 10 minutes.
6. Whip the mascarpone with the heavy cream until smooth and then mix in the mint syrup.
7. Squeeze the gelatin, dissolve it with 2 teaspoons of water over low heat, and immediately stir it into the cream mixture until fully incorporated.
8. Pour the filling over the chilled biscuit base, level the surface, and refrigerate for at least 2 hours.
9. Melt the dark chocolate with the milk over low heat until smooth.
10. Unmold the cheesecake and decorate with the chocolate sauce.

Buon appetito!

Want to know when the next recipe is out? Notify me