AFTER DINNER MINT CHEESECAKE SLICE

SERVES 24. PREP 30+ MINS. COOK 30 MINS

INGREDIENTS

• 50g butter

• 270g dark chocolate, chopped

• 1 egg, lightly whisked

• 170g caster sugar

• 40g (¼ cup) plain flour

• 1½ tbsp cocoa powder

• 250g cream cheese, at room temperature

• ¼ tsp vanilla bean paste

• ½ tsp peppermint essence

• 425ml thickened cream

• 2 tsp gelatine powder

• 300g after dinner mints

METHOD

1 Preheat the oven to 160C/140C fan forced. Line a 16 x 26cm slice pan, allowing paper to overhang the long sides. Place butter and 70g of the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes to cool.

2 Add the egg and 70g (⅓ cup) of the sugar to the chocolate mixture. Sift flour and cocoa powder over the chocolate mixture. Stir until just combined. Pour into prepared pan. Smooth the surface. Bake for 15-20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely.

3 Use electric beaters to beat the cream cheese and remaining caster sugar in a bowl until smooth. Add the vanilla, peppermint essence and 300ml of the cream. Beat until combined. Place 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds. Use a fork to whisk until the gelatine dissolves. Add to the cream cheese mixture. Beat until combined. Pour over the slice base and smooth the surface. Place in the fridge for 4 hours or overnight.

4 Place the remaining chocolate and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until mixture is smooth. Set aside for 5 minutes. Pour over the cheesecake and smooth the surface. Arrange after dinner mints on top. Place in the fridge for 2 hours or until set. Cut into squares to serve.