Chocolate Mint Meringue Cheesecake
Submitted by funnybones4558
Mint chocolate cheesecake on a chocolate wafer crust crowned with a billowy marshmallow meringue toasted golden. Three layers of texture in every fork-full.
YIELD
10 servingsPREP
15 minCOOK
60 minREADY
75 minThis cheesecake doesn’t just sit on the table. It demands attention.
A chocolate wafer crumb crust holds a rich, creamy filling swirled with melted mint chocolate chips and vanilla.
But the real twist comes after chilling: egg whites get whipped with marshmallow cream into a thick, glossy meringue that blankets the top like a snowdrift, then the whole thing hits a screaming hot oven for just a few minutes until the peaks turn golden brown.
The result is three distinct textures in every bite: crunchy crust, cool minty cheesecake, and warm, marshmallowy meringue.
Pro Tips
- Melt the mint chocolate chips gently and let them cool before blending into the cream cheese. Hot chocolate will curdle the cream cheese into a lumpy mess.
- Seal the meringue all the way to the edges of the crust so no cheesecake is exposed. Gaps will let the heat melt the filling during that final blast.
- Add the meringue topping just before you plan to serve. Meringue weeps if it sits too long, and nobody wants a soggy crown.
- A kitchen torch gives you more control than the oven for browning, if you have one handy.
Ingredients
Directions
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan.
Bake at 350℉ (180℃)., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate and vanilla; pour over crust.
Bake at 350℉ (180℃). 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal.
Bake at 450℉ (230℃).; 3 to 4 minutes or until lightly browned.
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