• 200 g (7 oz) chocolate biscuits
  • 100 g (3½ oz) mint-flavoured dark chocolate, chopped
  • 50 g (2 oz) butter, melted
  • 200 g (7 oz) cream cheese
  • 200 g (7 oz) mascarpone cheese
  • 50 g (2 oz) caster sugar
  • 1 tablespoon crème de menthe or peppermint extract
  • 2 drops green food colouring
  • 50 g (2 oz) plain dark chocolate chips

Put the biscuits and chocolate in a food processor or blender and process to make fine crumbs. Mix with the melted butter and press the mixture gently over the base of a 20 cm (8 inch), round, springform cake tin. Place in the freezer to set while making the cream cheese mixture.

Beat together the cream cheese, mascarpone, sugar, mint liqueur or extract and food colouring in a large bowl. Stir in 40 g (1½ oz) of the chocolate chips and spoon the mixture over the biscuit base, smoothing with the back of a spoon.

Place in the refrigerator to chill for about 1 hour.

Loosen the edge with a knife, then remove the cheesecake from the tin carefully. Scatter over the remaining chocolate chips, roughly chopped.

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