OH! Magazine - Australian Version December 2015 | Page 18

( OH YUM )

PHOODIE’S EMERALD CITY CHEESECAKE
Optimum health involves balanced living. So next time you’re after a
show-stopping sugary treat, try this one from Phoodie, which your
guests will be talking about well into the new year!
How to make it:
What you’ll need:
Using a 25cm tin (with tall sides,
approximately 12cm – filling it to the top!)

For the Base
100g Arnott’s Mint Slice biscuits
400g Arnott’s Choc Ripple biscuits
200g butter, melted
For the Filling
5 x 225g packets Cream Cheese at room
temperature
1 and 1/4 cups caster sugar
5 cups whipped cream
3/4 teaspoon peppermint extract
1 teaspoon green food dye (you can vary this
amount depending on how green you want it
to be!)
1 block (118g) Nestle Aero Mint Chocolate,
roughly chopped
For the Topping and Decoration
200g dark chocolate melts
100ml thickened cream
As many Mint Slices, Peppermint Crisp
Chocolate Bars, Aero Mint Chocolate Bars as
you want – I used approximately 3 Cadbury
Flakes, 12 Mint Slices, 5 Peppermint Crisps
and 3 Blocks Aero Mint

NOTE: Make sure the cream cheese is at room temp and that your cream
(for the filling) is already whipped and set aside.
1. Blitz the Choc Ripple and Mint Slice biscuits in a food processor to
a fine crumb. Combine with the melted butter in a bowl and mix.
Transfer to a baking paper lined tin (I also grease the edges up with
melted butter to ensure it doesn’t stick!) and using hands push
evenly into the base and up the sides of the tin. Place in the fridge
to set.
2.

Place room temp cream cheese and sugar in an electric mixer and
beat on slow for two minutes, increase speed to medium for a further
5 minutes and then mix on high for a further five minutes. You want
to keep going until there are NO lumps and the mix is light and airy.

3. Turn mixer off and add in food dye and peppermint extract and then
turn back on and mix again on medium until well combined.
4. Turn mixer off and very gently fold through the chopped Aero and
whipped cream. It is important that you are gentle when doing this
part but it is also important that the mixture is well-combined, so
take your time!
5. Pour filling into base and smooth top with a spatula. Set in fridge.
This should set properly within 3 hours but I prefer to make it the day
before I am serving and then to finish the topping the next day.
6. To make the chocolate ganache topping place the chocolate and the
cream in a microwave safe bowl and microwave for about 30 seconds
at 10 second intervals, stirring inbetween. When fully melted, set
aside for a few minutes to cool slightly.
7. Remove cheesecake from fridge and slowly pour the ganache over the
top of it. You can use as much or as little of this as you like (the
remainder can be stored in the fridge for about five days and used as
fudge sauce) but try to make sure it doesn’t spill over the edges too
much!
8. Allow the ganache topping to set slightly (should take about five
minutes) before generously decorating the top in an array of Arnott’s
Mint Slice biscuits, Cadbury Flakes, Nestle Peppermint Crisp Bars
and Nestle Aero Bubbly!.

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DECEMBER 2015 ( OH! MAGAZINE )