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id	mint-cheesecake
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ingredients	2 cups graham cracker crumbs (digestive biscuits)<br/> 3 tablespoons sugar<br/> Pinch of salt<br/> 6 tablespoons unsalted butter<br/> <br/> For the filling:<br/> 2 pounds cream cheese (ricotta)<br/> 1 cup icing sugar<br/> 1/4 teaspoon salt<br/> 2 teaspoons of vanilla extract<br/> 4 large eggs<br/> 2/3 cup sour cream<br/> 2/3 cup double cream<br/> 1/2 teaspoon mint extract<br/> grated dark chocolate to decorate.
instructions	OMG! Simplicity itself. Follow our classic cheesecake recipe and just add when mixing to produce this lush green and deeply delicious mint cheesecake. <br/> <br/> Firstly create your biscuit base. Crushdigestive biscuits, add the sugar and butter and mix to form a loose dough. Press this into a 20cm wide loose-bottomed baking tin.<br/> <br/> For the cheesecake mix, beat together the ricotta, cream cheese and icing sugar. Now stir in the beated eggs, cream and mint extract into the cream cheese.<br/> <br/> Pour over the biscuit base and cook the cheesecake in a low oven (150C) for just under an hour. Allow to fully cool and sprinkle with a little bitter chocolate. Refridgerate your mint cheesecake before serving.
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