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Triangular Peppermint Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cheesecake variation on the Peppermint Crisp Tart, see recipe for details of Tennis Biscuits and Peppermint Crisp

A cheesecake variation on the Peppermint Crisp Tart, see recipe for details of Tennis Biscuits and Peppermint Crisp

Ingredients

Serves: 6

Metric Cups
  • 400 grams tennis biscuits
  • 185 grams sugar
  • 250 grams butter (or margarine)
  • 1 egg
  • 250 grams cottage cheese (smooth)
  • 7 millilitres creme de menthe
  • 1 peppermint crisp
  • 200 grams chocolate (melted)
  • 14⅛ ounces tennis biscuits
  • 6½ ounces sugar
  • 8⅚ ounces butter (or margarine)
  • 1 egg
  • 8⅚ ounces cottage cheese (smooth)
  • fluid ounce creme de menthe
  • 1 peppermint crisp
  • 7 ounces chocolate (melted)

Method

Triangular Peppermint Cheesecake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place 3 rows of 5 Tennis biscuits on a large sheet of foil.
  • Cream sugar and butter/margarine until white. Add egg then cottage cheese and mix well. Blend in crème de menthe and spread one third of the mixture over the Tennis biscuits.
  • Top with 15 more biscuits, as before and spread remaining cheese mixture over these.
  • Crumble or grate peppermint crisp down the center (long ways) and fold foil up to make a triangle.
  • Wrap and freeze overnight.
  • Unwrap and cover with melted chocolate, recover and refreeze. (I use Sainsbury’s luxury Belgium chocolate, really good taste and not a bank breaker)
  • Place 3 rows of 5 Tennis biscuits on a large sheet of foil.
  • Cream sugar and butter/margarine until white. Add egg then cottage cheese and mix well. Blend in crème de menthe and spread one third of the mixture over the Tennis biscuits.
  • Top with 15 more biscuits, as before and spread remaining cheese mixture over these.
  • Crumble or grate peppermint crisp down the center (long ways) and fold foil up to make a triangle.
  • Wrap and freeze overnight.
  • Unwrap and cover with melted chocolate, recover and refreeze. (I use Sainsbury’s luxury Belgium chocolate, really good taste and not a bank breaker)
  • Tell us what you think