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A website about recipes and family, by Jamie Gates.

Andes Mint Cheesecake

Usually I like to post photos with my recipes, I believe you eat with your eyes first. After all, that is why food companies are adding all sorts of dyes to your food to make it appear redder or orangey-er –your brain sees bright red and thinks “this is “fresh” and “healthy”, I am going to drink this fruit punch (even though it is really loaded with junk, ah the power of the brain) but I digress.

This cheesecake is something I wanted to make over the Christmas season, but I never got around to it. It was worth the wait! My sister-in-law asked that I post this recipe, so I am breaking the rules and posting without a photo. I am relying on your creative imaginations to visualize this chocolately, minty, cheesecakey delight.

As I was searching for inspiration recipes, I saw that all required 2 1/2 pounds of cream cheese (5- 8 oz packages), I only had four so I cut back on everything else, and it seemed to turn out well. Between my parents and my husband’s family we licked the pan clean. I am so glad that there was none left to bring back home to tempt me. This cheesecake was so rich and creamy that it definitely falls into the “only in moderation and an extremely small slice” category.


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