Peppermint Cheesecake Redo

The day after Christmas we had a holiday dinner and I brought the peppermint cheesecake (seen here and here) I made last year because it was delicious, pretty and everyone loved it last year. I didn't do the bubble wrap chocolate on the outside of the cheesecake this year, insead I did a similar technique to the one I did on the chocolate truffle cake I made this summer and drizzled white chocolate on a piece of parchment paper that was cut to the right height and width to wrap all the way around the cake then wrapped it around the cake and taped the ends, refridgerate for about 5 minutes then peel off the parchment paper leaving the chocolate "lace" detail work. I also melted some white chocolate drops, then poured the melted chocolate onto a piece of parchment paper in a mound and once dried I used a Y-shaped vegetable peeler to make chocolate shavings/curls for the top.

White Chocolate Peppermint Cheesecake Recipe
Serves 12

20 crumbled Oreo cookies pulverized into crumbs.
1-2 Tbsp unsalted butter melted


4 8-ounce pkgs. softened cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
1/2 tsp peppermint extract
5 eggs
4 ounces peppermint hershey kisses or andes mints chopped

1 cup sour cream
1/4 cup super fine sugar
1/4 tsp peppermint
1/2 tsp vanilla (clear is best)
2 oz melted white chocolate

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

3. Measure 1 1/2 cups chocolate cookie crumbs or (crush ~20 oreos in a food processor or blender) into a medium bowl. Mix in the melted unsalted butter. Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 1/4 of the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Sprinkle the chopped white chocolate into the batter and fold in.

5. Remove the crust from the freezer and  Pour the cream cheese filling into the crust. 

6. Carefully place the cheesecake into the water bath in the oven. Bake for 10 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 55 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

7.Melt the white chocolate. Separately mix together the sour cream, flavoring and sugar.When the chocolate is melted mix ~2 Tbsp of the sour cream into the chocolate then then slowly add the rest of the sour cream mixture to the white chocolate. Spread ontop of the cheesecake. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.


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