After Eight cheesecake recipe
This epic After Eight cheesecake recipe serves 20 and can be made ahead – perfect for a big party!
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Cooking tools:
- Springform pan
- Food processor
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 1 x 267g pack double chocolate digestives
- 50g unsalted butter, melted
- 25g dark chocolate chips
- 25g milk chocolate chips
- 900g full fat soft cheese (we used Philadelphia)
- 100g caster sugar
- 1½-2 tsp peppermint extract, or to taste
- ½ tsp green food colouring gel
- 100g dark chocolate chips
- 100ml double cream
- 100g dark chocolate (70% cocoa solids), melted
- 3-4 mint leaves, cut into thin strips
- 10g dark chocolate chips
- ½ a double chocolate digestive (reserved from the base)
- 50g dark chocolate (70% cocoa solids), chopped
- 50g milk chocolate, chopped
- 450g After Eights (about 1½ boxes)
- a few mint sprigs edible gold glitter spray (optional)
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