Choc Mint Cheesecake Slice (bars)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 185 g unsalted butter, melted
• 1/4 cup cocoa, sifted
• 1 cup caster sugar
• 2 eggs
• 1 cup plain flour, sifted
• 50 g dark chocolate, melted, cooled
• 1/3 cup caster sugar
• 1 bunch mint, leaves picked
• 250 g cream cheese
• 3 eggs
• 1/2 teaspoon peppermint extract
• 100 ml thickened cream
• 2 -3 drops green food coloring

Recipe

• 1 preheat the oven to 160°c and grease and line a 20cm square loose-bottomed cake pan with baking paper.
• 2 place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. press firmly into the prepared pan and bake for 15 minutes or until set. allow to cool completely.
• 3 meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. increase heat to medium and simmer for 3 minutes, then set aside to cool completely. strain the sugar syrup into a jug, discarding the solids. place the cream cheese in a food processor and whiz for a few seconds to soften. add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
• 4 pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. remove from the oven and cool completely, then chill for 2 hours or until firm.
• 5 cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.