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Mint chocolate cheesecake is a perfectly full-bodied cake that melts in your mouth and suits many tastes.
Thanks to the gluten-free base and lactose-free filling, this cake is a delight for people with special diet needs. Vegan mint chocolate chips and lactose-free milk chocolate combine a fresh mint and rich chocolate flavour. The cake is beautifully finished with mint chocolate ganache, mint chocolate chips and mint leaves.
Gluten free & Lactose free
The base
300 g gluten free chocolate cookies
75 g lactose free butter
A pinch of salt
Filling
150 g Brunberg Lactose free Milk chocolate
150 g Brunberg Mint Chocolate Buttons
2 dl lactose free whipped cream
400 g natural cream cheese
Whipped mint chocolate ganache
75 g Brunberg Mint Chocolate Buttons
1 dl lactose free cream
The base
Crush the chocolate biscuits into fine crumbs, for example in a blender or by placing the biscuits in a sealable plastic bag and crushing them with a rolling pin. Melt the butter and mix it with the chocolate biscuit crumbs. Add a pinch of salt to the mixture. Press the cake mixture into the bottom of a loose base pan lined with baking paper. Leave the base to set in the fridge while you prepare the filling.
Filling
Prepare the filling. Melt the milk chocolate and the mint chocolate buttons separately over a water bath or in the microwave, stirring gently from time to time. Let the melted chocolate cool slightly. Whisk the whipping cream until it turns into a loose foam. In a bowl, mix the cream cheese and melted chocolate until smooth. Carefully add the whipped cream to the chocolate and cream cheese mixture and mix until smooth.
Pour the filling over the cooled biscuit base. Smooth the surface and leave the cake to chill in the fridge for at least a few hours or preferably overnight.
Ganache
Make the mint chocolate ganache. Boil the cream in a saucepan. Add the mint chocolate buttons to the saucepan with the hot cream. Stir until the chocolate melts and the mixture is smooth and glossy. Cool and whisk the cooled mixture into a foam. Decorate the cheesecake with ganache and mint chocolate buttons. Also garnish with mint leaves.
Gluten free & Lactose free
The base
300 g gluten free chocolate cookies
75 g lactose free butter
A pinch of salt
Filling
150 g Brunberg Lactose free Milk chocolate
150 g Brunberg Mint Chocolate Buttons
2 dl lactose free whipped cream
400 g natural cream cheese
Whipped mint chocolate ganache
75 g Brunberg Mint Chocolate Buttons
1 dl lactose free cream
The base
Crush the chocolate biscuits into fine crumbs, for example in a blender or by placing the biscuits in a sealable plastic bag and crushing them with a rolling pin. Melt the butter and mix it with the chocolate biscuit crumbs. Add a pinch of salt to the mixture. Press the cake mixture into the bottom of a loose base pan lined with baking paper. Leave the base to set in the fridge while you prepare the filling.
Filling
Prepare the filling. Melt the milk chocolate and the mint chocolate buttons separately over a water bath or in the microwave, stirring gently from time to time. Let the melted chocolate cool slightly. Whisk the whipping cream until it turns into a loose foam. In a bowl, mix the cream cheese and melted chocolate until smooth. Carefully add the whipped cream to the chocolate and cream cheese mixture and mix until smooth.
Pour the filling over the cooled biscuit base. Smooth the surface and leave the cake to chill in the fridge for at least a few hours or preferably overnight.
Ganache
Make the mint chocolate ganache. Boil the cream in a saucepan. Add the mint chocolate buttons to the saucepan with the hot cream. Stir until the chocolate melts and the mixture is smooth and glossy. Cool and whisk the cooled mixture into a foam. Decorate the cheesecake with ganache and mint chocolate buttons. Also garnish with mint leaves.