I recently started using a new shampoo that has a distinct minty smell. And let me tell you, when that shampoo bottle bares the slogan "Guaranteed to wake you up!", they aren't kidding. That tingly mint really gets you going in the morning. Plus, you smell like a peppermint candy at first thing in the morning, and by my calculations, that's never a bad thing. If they could figure out a way to bottle the scent of orange Tic-Tacs in perfume form, I'd be all set.
It's my new minty shampoo that has inspired today's Recipe of the Day choice. So, as you take your first bite of this mint chocolate cheesecake, thing of my superb scalp and my wonderful morning shower ritual. Appetizing, no?
"If you licked my head, it would taste just this cheesecake" Mint Chocolate Cheesecake Recipe
Equipment:
9-inch springform pan
Electric mixer
Mixing bowls
Measuring cups
Measuring spoons
Cooling rack
Ingredients:
1 1/2 cups finely crushed Oreo cookies (about 18)
3 Tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can condensed milk (not evaporated)
3 eggs
3/4 teaspoon peppermint extract
1/4 tsp. green food coloring (optional )
1 cup mini semi-sweet chocolate chips
1 teaspoon flour
Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of 9-inch springform pan.
In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, peppermint, and food coloring; mix well.
In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when lightly touched.
Cool to room temperature. Chill about 4 hours.
Recipe courtesy of MomsWhoThink.com.
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