Grasshopper Cheese Cake
Submitted by mugfup
Grasshopper cheesecake with creme de menthe and creme de cacao on a chocolate cookie crumb crust. A mint-chocolate cocktail-inspired cheesecake with sour cream and grated chocolate.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThe grasshopper cocktail becomes a cheesecake. Creme de menthe and creme de cacao go straight into the cream cheese filling, giving it that classic mint-chocolate flavor with a boozy edge that baking only partly cooks off.
The chocolate cookie crumb crust gets a touch of cinnamon mixed in with the melted butter, a small detail that adds warmth underneath all that cool mint. Press it firmly into the springform pan and up the sides before chilling while you make the filling.
Six eggs get separated for this recipe, and that matters. The yolks go into the cream cheese filling for richness. The whites get beaten with sugar to soft peaks and folded in at the end, which lightens the texture and gives the cheesecake a slight puff during baking.
Don’t panic if it cracks. Cheesecakes crack. The grated chocolate garnish on top covers any imperfections and adds one more layer of chocolate to the mint.
Chef Tips
- Bring the cream cheese to room temperature before beating. Cold cream cheese leaves lumps that won’t smooth out
- Fold the egg whites gently. Aggressive stirring deflates them and you lose the airy texture
- The cake is done when it trembles slightly in the center. It firms up as it cools
- Let it cool gradually in the oven with the door cracked to minimize cracking
Variations
- Use white creme de menthe for a lighter-colored filling, or green for the full grasshopper visual
- Top with whipped cream and chocolate shavings instead of just grated chocolate
- Make it alcohol-free by using peppermint extract and chocolate extract instead of the liqueurs
Ingredients
Directions
Crust: Combine chocolate cookie crumbs with melted butter and cinnamon.
Toss and mix well.
Press into the bottom and partially up the sides of 9 inch springform pan.
Refrigerate and, while making the filling, preheat the oven to 325℉ (160℃).
Filling: Put the cream cheese in a mixing bowl and beat until light and soft.
Add ¾ cup of the sugar and mix well.
Stir in the creme de menthe and the creme de cacao, flour and salt.
Beat until the mixture is blended well.
Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
Combine the egg whites and ¼ cup remaining sugar and beat until the whites stand in soft peaks.
Fold the beaten whites into the cream-cheese mixture.
Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
Don’t overbake; it will settle and firm somewhat as it cools.
Don’t worry if the cake cracks as it bakes.
Remove and cool.
Refrigerate if standing more than 4 hours.
Garnish the top with grated chocolate.
Comments
