I apologize for not posting this much sooner – we’ve been enjoying two weeks of R&R from his deployment and I even took lots of time off work to spend with him, so I’m just now getting around to it!
Thin Mints Crust Recipe Ingredients
- 2 cups Thin Mint cookie crumbs
- 1/4 cup butter, melted
Thin Mint Crust Recipe Directions
Put enough Girl Scout Thin Mint cookies in the food processor to grind until you get 2 cups of fine cookie crumbs for the cheesecake crust. Melt 1/4 cup of butter. In a small bowl, mix the two with a spatula, and then press into a prepared 9″ round spring form pan. I prepared my spring form pan with butter and flour, as well as a 9″ round parchment paper sheet. Press the crumb mixture firmly into the bottom of the pan.
New York Cheesecake Recipe Ingredients
- 4 8-ounce packages of cream cheese, softened at room temperature
- 1 1/2 cups sugar
- 3/4 cups milk
- 4 large eggs, room temperature
- 1 cup Greek yogurt
- 1 tablespoon vanilla extract
- 1/4 cup flour
New York Cheesecake Recipe Directions
Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour over your thin mint cookie crust. Bake for 1 hour, or until the middle is just a little jiggly and doesn’t seem quite set. Turn off the oven and let it set for about another half hour. Remove from the oven and cool completely at room temperature. Chill for 6 hours.
Raspberry Sauce Recipe Ingredients
- 1 6-ounce package of fresh raspberries
- 2 tablespoons white sugar
- 1 teaspoon almond extract
Raspberry Sauce Recipe Directions
Thanks, mom-in-law, for teaching us how to do this part. Couldn’t be easier. Cook down the fresh raspberries, sugar and almond extract over medium heat in a saucepan, stirring constantly until the raspberries break down. If you wish to have a smooth, seedless raspberry coulis, simply press the sauce through a sieve with a spoon. My husband said he was just fine with the seeds so we kept them in. Pour over the completely cooled cheesecake, garnish with fresh mint (ours is mint from the garden) and chill in the refrigerator until ready to serve.