Mint Chocolate Cheesecake Cake
Mint Chocolate Cheesecake Cake
Ingredients:
For the Cake:
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/2 cup cake flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2 tbsp cocoa powder
• Green food coloring (optional)
• Powdered sugar, for dusting
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
For the Mint Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp peppermint extract
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line it with parchment paper and grease the parchment paper.
2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Add vanilla extract and green food coloring if desired.
3. Sift together cake flour, salt, baking powder, and cocoa powder in a separate bowl. Gradually mix into the egg yolk mixture until smooth.
4. In a clean bowl, beat egg whites until stiff peaks form. Gradually add remaining 1/4 cup of granulated sugar.
5. Gently fold beaten egg whites into the egg yolk mixture until smooth.
6. Spread the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when touched.
7. Invert the cake onto a powdered sugar-dusted towel and roll it tightly while still warm. Let cool completely.
8. Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
9. Make the mint chocolate ganache by pouring hot cream over chocolate chips and peppermint extract. Stir until smooth.
10. Unroll the cooled cake and spread the cheesecake filling evenly. Drizzle the mint chocolate ganache over the filling.
11. Roll the cake again and refrigerate for at least 1 hour to set.
12. Before serving, dust with cocoa powder or powdered sugar if desired. Slice and enjoy!
This delicious Mint Chocolate Cheesecake Cake serves 8-10 people and is a perfect treat for any occasion. Enjoy the blend of mint and chocolate flavors in every bite!
Seven-Layer Salad
Ingredients:
• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• Dressing:
◦ 1 cup mayonnaise
◦ 1/2 cup sour cream
◦ 2 tablespoons sugar
◦ Salt and pepper to taste
Directions:
1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.
2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.
3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
5. Serve chilled, making sure to scoop down deep to get a bit of each layer.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 420 kcal | Servings: 8 servings