Just because Shavuot (Festival of Weeks) have ended doesn’t mean it’s too late to have some cheesecake. While I don’t need a special reason to eat cheesecake, Shavuot definitely gives me an incentive. I was cruising through cheesecake ideas up till the weeks leading to Shavuot and I found one that struck my fancy…..well, I found several that were just as tantalizing but I had to narrow it down to one. Otherwise my kitchen would have turned into a cheesecake factor which wouldn’t have necessarily been a bad thing. Growing up with minty desserts among other delicious homemade dishes, I wanted to make a cheesecake for hubby that hit close to home. Considering that mint and chocolate are one of his favorite combinations in a dessert, I felt that this chocolate mint cheesecake recipe – a.k.a. grasshopper cheesecake would be highly appreciated in my household. The concept of a mint chocolate cheesecake was unique to me. I suppose I do owe Girl Versus Dough for the inspiration.
As delicious as the original recipe was, I created a lighter version for the sake of my waistline and for the reputation of this blog. Heavy cream, loads of eggs, excess amount of sugar, and cream cheese high in fat shouldn’t be the ingredients that define a good cheesecake. This post is not meant to criticize those who do. I tend to have a preference towards a dense cheesecake such as a New York style cheesecake but am willing to make some sacrifices once in a blue moon. You are almost guaranteed to taste the same flavors in my chocolate mint cheesecake recipe as you would expect from the original recipe. You can also expect a chocolate mint cheesecake that is just as rich, smooth, and creamy. The only thing I would have done differently was to have made another cheesecake or minimally another dairy dessert. Even though it was only the 4 of us, the cheesecake was polished off within minutes. I always worry about not making enough to feed everyone no matter how much cooking I do and there was a shortage in the dessert department considering that cheesecake is a delicacy to us.
For this recipe, you will need:
- 9 inch low-fat chocolate graham craker pie crust
- 12 oz of semisweet or bittersweet chocolate chips
- 1 package of low-fat or skim cream cheese softened
- 1/2 cup of low-fat or skim ricotta cheese
- 1 1/3 cup of granulated sugar divided
- 2 eggs or 1 egg and 2 egg whites at room temperature
- 1/3 cup of brewed coffee
- 1 cup of low-fat sour cream
- 1/4 cup creme de menth
- Whipped cream and chocolate shavings for garnish (optional)
Heat oven to 350 degrees F. Place prepared pie crust in the oven and bake for 15 minutes to set. In the meantime, melt chocolate chips in a microwave or over a double boiler. In a shallow bowl, blend cream cheese, ricotta cheese, 2/3 cup of sugar, and coffee in a bowl. Beat in eggs and add chocolate. Carefully pour the filling on top of the pre-baked crust and spread into an even layer. Bake 20 minutes until filling is just set in the center and the edges puff slightly. While the cake is baking, mix sour cream, cream de menthe and the remaining sugar in a bowl unti smooth. Carefully pour the sour cream mixture on top of the cheesecake and bake for another 15-20 minutes. Once done, transfer cheesecake to a rack to cool. Once fully cooled, cover and chill at least 4 hours or overnight. Garnish top with whipped cream and chocolate shavings, if/as desired.
Yields 8-10 servings