Chocolate Mint Cheesecake

Courtesy of Chef Darren McGrady. (
January 30, 2013


  1. Pulse biscuits in a food processor until they become fine crumbs. Place crumbs in a large bowl and stir in melted butter.
  2. Pack firmly into the bottom of a tart 9-inch pan and refrigerate for 15 minutes.
  3. Place egg yolks, crème de menthe, and sugar in a large mixing bowl over a pan of boiling water and whisk for 2 minutes. Remove the bowl from the heat and whisk until the mixture is cold.
  4. Soften the gelatin in 1 tablespoon water in a small pan and place over low heat to warm and dissolve the gelatin. Whisk gelatin into the egg mixture.
  5. Whip egg whites until stiff and fold into the egg mixture, then spoon onto the biscuit base. Refrigerate for 2 hours.
  6. Whip the heavy cream in a large bowl until stiff and spread it on top of the set egg mix. Decorate with chopped mint Aero bar or grated chocolate. 


  • 1 packet McVitie’s chocolate digestive biscuits (200 grams)
  • 6 tablespoons unsalted, melted butter
  • 4 egg yolks
  • 2 tablespoons crème de menthe
  • ⅔ cup granulated sugar
  • 2 packets unflavored, powdered gelatin
  • 4 egg whites
  • 1½ cups heavy cream
  • 1 peppermint chocolate Aero bar (or ⅓ cup grated chocolate)
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