Today I am posting a recipe for Peppermint Bark Cheesecake. Make this and you will be sure to impress anyone- and also de-stress yourself a little (-:
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| Photo courtesy of: http://countrypleasures.blogspot.nl/ |
Crust:
2 – 3
cups finely ground chocolate graham crackers*
6 – 8
tbsp. of butter
1/3
cup of sugar
1/8
tsp. salt
*Note: 2 cups is fine if you only want
crust on the bottom, but no sides. Use 2 1/2 – 3 cups if you want sides.
Cheesecake:
5
(8 oz.) packages cream cheese, softened
5 eggs
2 egg
yolks
2
tsp. vanilla
1
3/4 cups sugar
1/8
cup flour
1/4
cup heavy cream
10
oz. white chocolate
1/4
– 1/2 tsp. (to taste) peppermint extract
Red
food coloring
Chocolate Ganache
6
oz. bittersweet chocolate, chopped
2
tbsp. powdered sugar, sifted
4
tbsp. cold (important!), unsalted butter, cut into small
cubes
1/8
– 1/4 tsp. (to taste) peppermint extract
Crushed
peppermints
Process
. Get out your cream cheese, eggs and
cream and let sit while making the crust so that they are at or close to room
temp by the time you need them.
. Grind up crackers in a blender or food
processor if necessary. Mix crumbs, sugar, salt and butter in a bowl until
combined and press into the bottom and if you want, about an inch or two up the
sides of a 10″ spring form pan. Place in a
preheated 350 degree (F) oven and bake for 10 minutes. Take out to cool. Turn
off the oven.
. In a large bowl, combine cream cheese,
eggs, egg yolks and vanilla; mix until smooth.
. Add in the sugar, flour and heavy cream
and blend until smooth. Do not over-mix as this will create more air bubbles
which can contribute to your cake cracking.
. Melt white chocolate on the stove over
low heat or in the microwave. Mix into cheesecake batter.
. Transfer 1/3 cheesecake batter into
another bowl. Stir in peppermint extract and a few drops of food coloring.
. Pour 1/3 of the original batter into the
prepared crust. Drop in spoonfuls of the peppermint mixture on top. Pour in the
rest of the original batter over that. Finally, drop in spoonfuls of the rest
of peppermint mixture and swirl it all around with a knife, but don’t over mix.
. Place in the oven and then turn it on to
400 degrees (F). Bake for 10 minutes. Turn the oven down to 200 degrees (F).Full
size: Bake for 3 hours. Then turn the oven off, prop open the door slightly
and let cool for 1 hour. Finally, place in your refrigerator and chill for a
full 24 hours.
Small size: Bake
for 2 hours. Then turn the over off, prop open the door slightly and let cool
for 1 hour. Finally, place in your refrigerator and chill 12-24 hours. Remove
spring form pan.
. To make topping, melt chocolate on the
stove over low heat or in the microwave. Remove from heat and let stand for 3
minutes.
. Using a small whisk, stir in powdered
sugar, followed by the pieces of butter. Stir in peppermint extract. If the
mixture is too thin to spread, place the bowl over ice water and stir for a few
seconds or until it thickens.
Quickly spread a thin layer of chocolate on top of the
cheesecake (if it gets too firm, put it back on the stove over low heat for a
minute or so). Sprinkle with crushed peppermints and gently press them into the
chocolate. Let set at room temperature for at least 10 minutes before serving.
#CheesecakeSolvesAllProblems!
Recipe courtesy of: http://countrypleasures.blogspot.nl/
