Kendal mint cheesecake with port syrup
By: Andrew Nutter From: Good Food Live
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Kendal mint cheesecake with port syrup
- Prep time:
- 40 mins, plus cooling and chilling
- Cook time:
- 20 mins
- Serves:
- 6
Glorious cheesecakes from Andrew Nutter. A white chocolate cream filling with crunchy mint nuggets and a decadent dark chocolate topping
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Ingredients
- 200 g Viscount biscuits, ashed into crumbs
- 50g Butter, melted
- 350g Mascarpone
- 50g caster sugar
- 350g white chocolate, melted
- 350ml whipping cream, whipped
- few drops of peppermint essence
- 100g Kendal mint cake, chopped
For the topping:
- 35g caster sugar
- 175ml whipping cream
- 85 g dark chocolate, 70% cocoa solids
- 35g Butter
For the syrup:
- 175ml port
- 100g caster sugar
Method
1. Mix the bashed biscuits with the melted butter. Press the mixture into the bottom of six 10cm metal cooking rings, placed on a tray. Leave in a cool place to set.2. To make the filling, beat the mascarpone and sugar together until smooth. Stir in the white chocolate, mixing well. Fold in the whipped cream, peppermint essence and the Kendal mint cake.
3. Spoon the mixture into the metal rings leaving a little space at the top.
4. To make the topping, boil the sugar and cream together for a few minutes until it turns pale yellow. Mix in the chocolate and butter, stirring until melted. Remove from the heat and leave to cool. Spread over the cheesecake filling and leave in the fridge to set.
5. Make the syrup by simmering the port with the sugar for 7-10 minutes until thickened. Allow to cool.
6. To serve, unmould the cheesecakes on serving plates, and drizzle the syrup around.
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