In New Zealand the 6th February is a public holiday as it is the day that our Treaty was signed between the British and the Maori back in 1840 (Haha, look at my history teacher training coming out!). This year the 6th of Feb happened to be a Monday which meant a long weekend baby! Simon and I headed up North to my families beach house in Ruakaka. The weather was pretty rubbish so there wasn’t much swimming going on. However, I had a relaxing time reading my book and baking (I made Neenish tarts too, which will be posted up soon). On the Sunday I felt like making something rich and indulgent. I decided upon a mint cheesecake. I didn’t have any recipes with me though (and there’s pretty much zero cell phone coverage and no internet), so I made this one up! I was pretty impressed with the result too and will be making it again :)
1 cup biscuit crumbs (we use Farmbake Choc Chip Fudge Cookies)
⅓ cup butter, melted
250g cream cheese
⅓ cup caster sugar
1 teaspoon vanilla
1 teaspoon gelatine
2 teaspoons hot water
1 cup cream
¼ teaspoon green food colouring
1 teaspoon peppermint essence
5 – 6 mint slice biscuits, roughly chopped
1 Cadbury mint bubbly chocolate bar, crumbled (optional decoration)
Combine the biscuit crumbs and butter. Press into the base of a 20cm round spring form tin and then chill. Whip the cream until it holds its shape, then refrigerate.
Beat the cream cheese, caster sugar, food colouring, peppermint and vanilla essence together until smooth.
Sprinkle the gelatine over the hot water and then stir to dissolve. Add the gelatine to the cream cheese mixture and beat the mixture again.
Add the mint slice biscuits and whipped cream, fold the cream through.
Cover the biscuit base with the cream cheese mixture and smooth out the top. Refrigerate for at least two hours or until set. Sprinkle the Mint Bubbly chocolate bar over the top to decorate.
Hope all my fellow Kiwi’s had a great long weekend!