Ruth's chocolate peppermint cheesecake

  • 1 hr cooking
  • Serves 8
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Ruth's chocolate peppermint cheesecake
  • 375 millilitre can evaporated milk
  • 250 gram choc ripple biscuits
  • 90 gram butter, melted
  • 3 teaspoon gelatine
  • 1 cup (250ml) cold water
  • 250 gram cream cheese, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla essence
  • 3/4 teaspoon peppermint essence
  • 1 tablespoon lemon juice
  • 90 gram dark chocolate, melted


Ruth's chocolate peppermint cheesecake
  • 1
    Refrigerate evaporated milk for several hours or overnight.
  • 2
    Process biscuits until crushed; transfer to a bowl. Stir in butter. Press mixture over the base of a 23cm springform tin. Place tin on a tray; refrigerate while preparing filling.
  • 3
    Sprinkle gelatine over 1/4 cup of the water in a small bowl. Microwave on HIGH (100%) for about 20 seconds or until dissolved. Stand 5 minutes.
  • 4
    Beat cream cheese, sugar, vanilla, peppermint and lemon juice in a medium bowl with an electric mixer until smooth. Beat in chocolate, gelatine mixture and remaining water. Cover, refrigerate for about 1 hour or until thickened.
  • 5
    Whip mixture on slow speed until combined. Add cold evaporated milk and beat at high speed until thick. Pour into tin; cover, refrigerate for 6 hours or overnight until set.
  • 6
    Serve topped with chocolate curls, if desired.