Gluten Free Andes Mint Cheesecake
Description
Unbelievably creamy, minty chocolatey goodness! This cheesecake is so smooth and luscious and has the perfect amount of mint-thanks Andes! The smooth filling goes great with the thick chocolate cookie crust. A perfect treat!
I used to be so intimidated by cheesecake. I never had luck with wrapping my springform pans in foil before putting them into a water bath. I always had leakage no matter how many layers of foil I used. I am so excited to have found the perfect trick! I put my springform pan inside a slightly larger pan, then put them both in a larger roasting pan. Fill the roasting pan with an inch of boiling water and bake- no leaks and NO cracks! Let me know how this works for you. Enjoy this decadent and delicious treat!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 60 minutes cook time
- 6 hours chill time
Recipe
Makes one 6” cheesecake, recipe can be doubled
for a 9” springform pan
Ingredients
For the crust:
1 heaping cup (about 12) crushed gluten free chocolate sandwich cookies (I used Glutino brand)
3 tablespoons (42g) melted butter
For the filling:
12 ounces softened cream cheese
1 1/2 tablespoons (23g) sour cream
1 1/2 teaspoons (4g) cornstarch
1/4 +1/8 cup (75g) granulated sugar
3/4 teaspoon (4ml) vanilla
1 egg + 1 egg yolk, room temperature
1/4+1/8 cup (60g) chopped andes mints
For the topping:
1 1/2 tablespoons (23ml) heavy whipping cream
1/4 + 1/8 cup (60g) chopped Andes mints
Andes Mints for decoration
1. Preheat oven to 325 degrees F.
2. Line the bottom of a 6” springform pan with a piece of parchment paper cut to size. Set aside.
3. Use a food processor or blender and grind up the gluten free chocolate cookies and place them in a small bowl.
4. Pour melted butter over the cookie crumbs and stir until combined.
5. Press the cookie mixture into the bottom and partially up the sides of your lined pan.
6. Bake at 325 degrees F for 10 minutes. Allow to cool on a wire rack while you prepare the cheesecake filling.
7. In a large bowl or bowl of stand mixer, combine cream cheese, sour cream, corn starch, sugar and vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
8. Add egg and egg yolk and beat until just incorporated.
9. Fold in the chopped andes mints.
10. Pour batter over the par-baked crust.
11. Set the springform pan in a larger pan (I put it into a 9” cake pan) and then place the larger pan in a roasting pan. Bring a kettle or pot of water to a boil. Place the pan in the oven and then fill up the roasting pan with water until it is halfway up the sides of the larger pan.
12. Bake until just slightly jiggly in the center, it took about 60 minutes in my oven.
13. Turn the oven off, prop the oven door open slightly with an oven mitt and and let the cheesecake sit for another 30 minutes.
14. Remove the pans from the oven and allow the cheesecake to sit in the warm water at room temperature for 45 minutes.
15. Remove the cheesecake from the water bath and place on a wire cooling rack for 1 hour.
16. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
17. Once cooled, run a knife around the edge then remove the sides of the springform pan to release your cheesecake.
18. Prepare the topping. Add remaining chopped andes and heavy cream to a small bowl. Microwave for 45 seconds and stir until the mints are fully melted.
19. Spoon chocolate mixture over the top of the cooled cheesecake. Add Andes mints to the top as desired.
20. Slice and enjoy!
Makes one 6” cheesecake, recipe can be doubled
for a 9” springform pan
Ingredients
For the crust:
1 heaping cup (about 12) crushed gluten free chocolate sandwich cookies (I used Glutino brand)
3 tablespoons (42g) melted butter
For the filling:
12 ounces softened cream cheese
1 1/2 tablespoons (23g) sour cream
1 1/2 teaspoons (4g) cornstarch
1/4 +1/8 cup (75g) granulated sugar
3/4 teaspoon (4ml) vanilla
1 egg + 1 egg yolk, room temperature
1/4+1/8 cup (60g) chopped andes mints
For the topping:
1 1/2 tablespoons (23ml) heavy whipping cream
1/4 + 1/8 cup (60g) chopped Andes mints
Andes Mints for decoration
1. Preheat oven to 325 degrees F.
2. Line the bottom of a 6” springform pan with a piece of parchment paper cut to size. Set aside.
3. Use a food processor or blender and grind up the gluten free chocolate cookies and place them in a small bowl.
4. Pour melted butter over the cookie crumbs and stir until combined.
5. Press the cookie mixture into the bottom and partially up the sides of your lined pan.
6. Bake at 325 degrees F for 10 minutes. Allow to cool on a wire rack while you prepare the cheesecake filling.
7. In a large bowl or bowl of stand mixer, combine cream cheese, sour cream, corn starch, sugar and vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
8. Add egg and egg yolk and beat until just incorporated.
9. Fold in the chopped andes mints.
10. Pour batter over the par-baked crust.
11. Set the springform pan in a larger pan (I put it into a 9” cake pan) and then place the larger pan in a roasting pan. Bring a kettle or pot of water to a boil. Place the pan in the oven and then fill up the roasting pan with water until it is halfway up the sides of the larger pan.
12. Bake until just slightly jiggly in the center, it took about 60 minutes in my oven.
13. Turn the oven off, prop the oven door open slightly with an oven mitt and and let the cheesecake sit for another 30 minutes.
14. Remove the pans from the oven and allow the cheesecake to sit in the warm water at room temperature for 45 minutes.
15. Remove the cheesecake from the water bath and place on a wire cooling rack for 1 hour.
16. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
17. Once cooled, run a knife around the edge then remove the sides of the springform pan to release your cheesecake.
18. Prepare the topping. Add remaining chopped andes and heavy cream to a small bowl. Microwave for 45 seconds and stir until the mints are fully melted.
19. Spoon chocolate mixture over the top of the cooled cheesecake. Add Andes mints to the top as desired.
20. Slice and enjoy!