Presto® SaladShooter® Recipe: Vanilla Mint Cheesecake with Dark Chocolate
A Recipe for your Original or Professional SaladShooter® slicer-shredder
Vanilla Mint Cheesecake with Dark Chocolate

Beautiful and delicious! This is the dessert that will “wow” your guests. Great for the holidays!

Crust

  • 32 thin chocolate sandwich cookies
  • 5 tablespoons melted butter

Cheesecake

  • 12 Andes* chocolate mints (partially frozen)
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 3 teaspoons vanilla
  • 4 eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 2 1/2 tablespoons Crème de Menthe

Topping

  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sugar

Garnish

  • 1 (1.45 oz) dark chocolate candy
    bar (frozen)
  • 5 Andes* chocolate mints

Fit SaladShooter® slicer/shredder with Shredding Cone. Shred cookies into small bowl. Add melted butter to cookie crumbs. Stir to mix. Pat into 9-inch springform pan bringing cookie crust up side. Freeze until ready to fill.

Fit SaladShooter® with Slicing Cone. Position chocolate mint candies in food chamber so short side is cut. Slice into small pieces; set aside.

Place an empty 9- x 13-inch cake pan in the oven on the rack below the center rack. Carefully pour 4 cups of water in cake pan. Preheat oven to 375°F.

In a mixing bowl, combine cream cheese, sugar, and vanilla. Beat, scraping sides, until smooth. Add one egg at a time, beating until smooth. Mix in whipping cream thoroughly. Measure out 2 1/2 cups batter into a separate bowl. Add Crème de Menthe to this batter and stir until completely mixed. Pour mint mixture over crust. Sprinkle reserved chocolate mint pieces on batter in pan. Gently layer in remaining batter.

Put cheesecake on center rack in oven, centering over cake pan. Bake at 375°F for 15 minutes. Reduce oven temperature to 325°F and bake 35 to 40 minutes (center still jiggles). Turn oven off and let cheesecake sit in oven for 30 minutes. Remove from oven to cooling rack.

After 15 minutes, run a thin knife down the side to gently loosen the cheesecake. Let cheesecake cool completely in pan. Chill at least 4 hours. Remove from pan.

Whip cream and sugar until peaks form. Spread a thin layer of whipped cream on cheesecake top. Save remaining whipped topping for garnish after topping with chocolate/mint candies. Fit SaladShooter® with Slicing Cone. Position dark chocolate candy bar sections in food chamber so short sides are cut. Slice on top of cheesecake. Slice chocolate mint candies (short sides cut) over dark chocolate.

Servings: 12 to 16 slices

*Andes is a registered trademark of Tootsie Roll Industries, LLC.

Presto Tips:

To eliminate a messy oven if the springform pan leaks, use 2 pieces of aluminum foil intersected to fully wrap bottom of springform pan. Crunch up the sides.

For an easier bottom pan removal, cut a pastry circle from parchment paper and place in bottom of springform pan before patting in the crust.

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*Professional model only.

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