Chocolate Mint Meringue Cheesecake
Yield
10 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
margarine
melted |
|
| 2 | tablespoons |
sugar
|
|
| 24 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
chocolate chips
melted, mint |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
egg whites
|
|
| 7 | ounces |
marshmallow cream
1 jar |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
margarine
melted |
|
| 3E+1 | ml |
sugar
|
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
chocolate chips
melted, mint |
*
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
egg whites
|
|
| 202.3 | ml/g |
marshmallow cream
1 jar |
Directions
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan.
Bake at 350℉ (180℃)., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate and vanilla; pour over crust.
Bake at 350℉ (180℃). 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal.
Bake at 450℉ (230℃).; 3 to 4 minutes or until lightly browned.
