MINT CHEESECAKE FILLING
We tried, tried, tried to make this work with our liquid cheesecake-one of our mother recipes and one of my favorite things to eat and cook with-but the finished pie just wasn't right. So we came up with this work-around. This filling is very deep in flavor and sweetness, only meant to be layered in a gooey brownie pie. Do not attempt to snack on it or use it in another recipe.
Yield Makes enough for 1 grasshopper pie
Number Of Ingredients 7
Steps:
- Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 50 seconds. Use a heatproof spatula to stir the chocolate and oil together, working until the mixture is glossy and smooth.
- Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and stir together on medium-low speed for 2 to 3 minutes to blend. Scrape down the sides of the bowl.
- On low speed, slowly stream in the white chocolate mixture. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese. Scrape down the sides of the bowl.
- Add the peppermint extract, salt, and food coloring and paddle the mixture for 1 to 2 minutes, or just until it is smooth and leprechaun green. (You may need to scrape the bowl down once midmixing.) No point in making ahead-you don't have any use for it otherwise and it will make it trickier to swirl in later.
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