Covert dessert

Every Christmas (yes, I know we’re in late February) my very kind family always gift me a large box of After Eight Mints, due to my love of all things mint this has practically become a tradition (apart from the disappointing Christmas of 2014 which we shall not mention). Slowly word spread of just how easily pleased this baker is when it comes to gifts & now I find myself with a plethora of bottle green boxes every year.

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Normally I am content with devouring half a box of these dark, minty squares without any remorse. However, these thin, little after dinner (any time of day) confections can be a little sickly when consumed in excess.

Here we are in February, spring is hinting towards an appearance & I find myself with three large boxes of After Eights still stashed in the pantry. This year, armed with a bowl & a whisk, I decided to try & find an inventive way to use up my surplus stock. Mint is a difficult flavour to work with when it comes to cakes & I already have one of these in my repertoire so I turn to desserts, one of my favourites to be exact.. cheesecake.

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Smooth, creamy & with a buttery biscuit base, cheesecake truly is a gratifying treat that I simply cannot refuse (plus, you have to be hasty when you live with Burrito Boy & there’s a cheesecake in the vicinity) . Usually, I favour a cheesecake of the baked variety however this doesn’t always suit fresher flavours. For the cool, refreshing flavour of mint a refrigerated cheesecake is ideal.

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I have previously concocted a mint cheesecake, however I irresponsibly failed to write down the recipe (this was in my pre-blogging days). All I remember of my minty green dessert was how ridiculously indulgent & moorish each slice was. Luckily this time around, I learnt from my mistakes & wrote down this wonderfully satisfying recipe for all to try. I you’re lucky enough to have grown up in the UK during the 80’s / early 90’s then you may remember Viennetta. A mint ice-cream cake, only brought out on special occasions such as Christmas & birthdays, it was our version of an elegant dessert. As a child, I would sneak thick slices of this from the freezer when my mother wasn’t looking (although I’m sure I wasn’t the only one). This cheesecake is so reminiscent & similar in flavour as mint Viennetta that I felt the need to covertly devour my dessert behind closed doors.


NO BAKE AFTER EIGHT CHEESECAKE
(makes one 23cm cheesecake)

Ingredients:

For the base:

  • 100g digestive biscuits
  • 250g bourbon biscuits
  • 100g butter

For the filling:

  • 600g cream cheese
  • 284ml double cream
  • 100g icing sugar
  • 2 tsp peppermint extract
  • A drop of green food colouring
  • 300g After Eight mints

 

Method:

  • Grease & line the bast of a 23cm springform cake tin
  • Using a food processor, blit the biscuits until they resemble fine breadcrumbs
  • Gently melt the butter over a low a heat in small saucepan or in the microwave
  • In a bowl, combine the biscuit crumbs with the melted butter, ensuring that all of the buscuit has been coated by the butter
  • Tip the mixture into the prepared tin & use the back of a spoon to press the mixture down evenly
  • To make the filling, add the cream cheese, double cream, icing sugar, peppermint extract & food colouring to large bowl & whisk together until well combined & smooth
  • Take 150g (half a box) of the After Eight mints & break them up into smaller pieces
  • Stir the pieces through the filling & pour this over the biscuit base
  • Evenly spread the surface before using the remaining After Eight mints to decorate
  • Put the cheesecake in the fridge & leave to chill overnight
  • Bring the cheesecake back to room temperature for 30 minutes before releasing from its tin

whisk

 

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7 thoughts on “Covert dessert

  1. Rosie says:

    I remember Viennetta desserts, my mum used to buy them for special occasions when I was growing up. The youth of today don’t know what they’re missing out on! This After Eight minty cheesecake looks delicious – I’ll have to bookmark this someplace and give it a try when I’m back in the UK when I have more people to consume it with 🙂

    Liked by 1 person

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