Giraffes Can Bake (they have opposable thumbs)

Here you will mostly find posts from my baking blog; giraffescanbake.com


Occasionally I may post a non baking recipe or adventure on here too

Mint Choc Chip Cheesecake
This was my first cheesecake and I figured why not go all out? Mint chocolate is one of my favourite ways to have chocolate, particularly in desserts. I was inspired by a mint chocolate chip cake, the recipe for which you can find here. This cheesecake has an oreo biscuit base and is topped with mint chocolate ganache and mint aero bark. It’s extremely rich, a small slice will definitely do, but it was very good. 
What you’ll need
For the base:
20 Oreos
2-3 tbps butter, melted
For the filling:
700g full fat cream cheese
1 can sweetened condensed milk
3 eggs
1tsp good quality peppermint extract
1/4tsp green food colouring
100g dark chocolate chips
1tbsp plain flour
For the ganache:
200g dark mint chocolate 
1 tbsp butter
300ml double cream
pinch of salt
For the bark:
50g dark mint chocolate
100g white chocolate
1/4 tsp green food colouring
10 aero mint bubbles
How to put it all together
Preheat the oven to 150C and grease a 9”/23cm push pan or spring form cake tin. Put the oreos in a food processor and process until they are fine crumbs

Combine the crumbs with the melted butter and press firmly on the bottom of the cake tin

In a large bowl, beat the cream cheese until fluffy

Gradually beat in the condensed milk until smooth. 



Add the eggs, peppermint and food colouring and mix well until the colour is well combined


Toss half the chocolate chips in flour in a small bowl and then stir into the cheesecake mix. Pour into the cake tin and sprinkle the remaining chocolate chips over the top



Place the cake tine in a bath of boiling water about an inch deep (you can use a large roasting tin). bake in the oven for an hour, until the cheesecake springs back when you touch it. Remove from the oven and leave to cool to room temperature, then chill thoroughly.



While the cheesecake is chilling, make the chocolate bark. Melt the dark mint chocolate and pour onto a baking sheet lined with baking paper, put in the fridge to harden for 10-15 minutes. Melt the white chocolate and then stir in the green food colouring. Pour on top of the set dark chocolate and place chopped up aero mint bubbles over the top. Put in the oven to harden while you make the ganache.

 

Boil a pan of water and place a bowl over the top. Break up the chocolate and put in the bowl with the cream, butter and salt. Give it a stir and leave to melt. Once melted, stir it again and remove from the heat. Leave to cool at room temperature.



Pour the ganache on top of the cheesecake, allowing it to slightly drip over the edges. Break up the bark and decorate the top. Leave it to set at room temperature, then serve. Left overs will keep in the fridge for a few days. 

Tips, notes, etc
You may want to use slightly more peppermint extract than I did, as mine could have been mintier. 

Be sure to use either push pan or spring form pan or you will have real trouble getting the cheesecake out. 

Try using chopped up after eight mints (or andes) instead of chocolate chips and mint aero bubbles. 

Mint Choc Chip Cheesecake

This was my first cheesecake and I figured why not go all out? Mint chocolate is one of my favourite ways to have chocolate, particularly in desserts. I was inspired by a mint chocolate chip cake, the recipe for which you can find here. This cheesecake has an oreo biscuit base and is topped with mint chocolate ganache and mint aero bark. It’s extremely rich, a small slice will definitely do, but it was very good. 

What you’ll need

For the base:

  • 20 Oreos
  • 2-3 tbps butter, melted

For the filling:

  • 700g full fat cream cheese
  • 1 can sweetened condensed milk
  • 3 eggs
  • 1tsp good quality peppermint extract
  • 1/4tsp green food colouring
  • 100g dark chocolate chips
  • 1tbsp plain flour

For the ganache:

  • 200g dark mint chocolate 
  • 1 tbsp butter
  • 300ml double cream
  • pinch of salt

For the bark:

  • 50g dark mint chocolate
  • 100g white chocolate
  • 1/4 tsp green food colouring
  • 10 aero mint bubbles

How to put it all together

Preheat the oven to 150C and grease a 9”/23cm push pan or spring form cake tin. Put the oreos in a food processor and process until they are fine crumbs

Combine the crumbs with the melted butter and press firmly on the bottom of the cake tin

In a large bowl, beat the cream cheese until fluffy

Gradually beat in the condensed milk until smooth. 

Add the eggs, peppermint and food colouring and mix well until the colour is well combined
Toss half the chocolate chips in flour in a small bowl and then stir into the cheesecake mix. Pour into the cake tin and sprinkle the remaining chocolate chips over the top
Place the cake tine in a bath of boiling water about an inch deep (you can use a large roasting tin). bake in the oven for an hour, until the cheesecake springs back when you touch it. Remove from the oven and leave to cool to room temperature, then chill thoroughly.
While the cheesecake is chilling, make the chocolate bark. Melt the dark mint chocolate and pour onto a baking sheet lined with baking paper, put in the fridge to harden for 10-15 minutes. Melt the white chocolate and then stir in the green food colouring. Pour on top of the set dark chocolate and place chopped up aero mint bubbles over the top. Put in the oven to harden while you make the ganache.
 
Boil a pan of water and place a bowl over the top. Break up the chocolate and put in the bowl with the cream, butter and salt. Give it a stir and leave to melt. Once melted, stir it again and remove from the heat. Leave to cool at room temperature.
Pour the ganache on top of the cheesecake, allowing it to slightly drip over the edges. Break up the bark and decorate the top. Leave it to set at room temperature, then serve. Left overs will keep in the fridge for a few days. 

Tips, notes, etc

You may want to use slightly more peppermint extract than I did, as mine could have been mintier. 
Be sure to use either push pan or spring form pan or you will have real trouble getting the cheesecake out. 
Try using chopped up after eight mints (or andes) instead of chocolate chips and mint aero bubbles. 
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    Going to make this for Christmas!
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