Freeze ahead choc-mint cheesecake recipe

7 Method Steps

Step 1

Line a 7.5cm-deep, 8 x 27cm (base size) loaf pan with baking paper, allowing the paper to overhang the sides.

Step 2

Cut the cake in half crossways. Stand 1 half on its side, cut-side up, and trim 1cm off the cake base. Repeat with the remaining half. Place the halves, icing-side up, in the base of prepared pan. Use the cake offcuts to fill any gaps.

Step 3

To make the cheesecake, use electric beaters to beat cream cheese in a bowl until smooth. Add the cream, condensed milk and peppermint extract. Beat until well combined. Add colouring to tint mixture green. Beat until evenly coloured. Pour over cake base. Smooth surface. Place in freezer for 2 hours or until firm.

Step 4

Meanwhile, make the fudge sauce. Place all sauce ingredients in a small saucepan. Cook, stirring, over low heat until melted and smooth. Set aside for 1 hour or until cooled completely

Step 5

Transfer 1 ⁄4 cupful of fudge sauce to a microwave-safe jug. Cover and set aside. Pour 1 ⁄2 cupful of the remaining sauce over the cheesecake layer. Smooth the surface. Top with Aero, trimming to fit, then pour over 1 ⁄2 cupful of the remaining sauce. Top with Aero, trimming to fit. Pour over the remaining sauce and smooth the surface. Place in the freezer for 6 hours or overnight to set

Step 6

Use electric beaters to beat the thickened cream, double cream and peppermint extract in a bowl until soft peaks form. Add colouring to tint green. Beat until firm peaks form.

Step 7

Microwave the reserved fudge sauce on High for 20 seconds or until runny. Set aside to cool slightly. Half-fill sink with hot water. Place base of pan in water for 20 seconds. Transfer the cake to a serving plate. Top with the mint cream and Peppermint Crisp shards. Decorate with mint chocolates and balls. Drizzle over the fudge sauce to serve.