Mint Cheesecake Filling

• 60 g white chocolate (2 ounces)
• 20 g grapeseed oil (2 tablespoons)
• 75 g cream cheese (2 1/2 ounces)
• 20 g confectioners sugar (2 tablespoons)
• 2 g peppermint extract (1/2 teaspoon)
• 1 g kosher salt (1/4 teaspoon)
• 2 drops green food coloring

1. Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 50 seconds.
2. Use a heatproof spatula to stir the chocolate and oil together, working until the mixture is glossy and smooth.
3. 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.
4. Scrape down the sides of the bowl.
5. On low speed, slowly stream in the white chocolate mixture.
6. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese.
7. Scrape down the sides of the bowl.
8. 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.
9. (You may need to scrape the bowl down once midmixing.)
10. No point in making aheadyou dont have any use for it otherwise and it will make it trickier to swirl in later.

white chocolate, grapeseed oil, cream cheese, confectioners sugar, peppermint, kosher salt

Taken from www.epicurious.com/recipes/food/views/mint-cheesecake-filling-382354 (may not work)