Tuesday, December 27, 2011

White Chocolate Peppermint Cheesecake


I hope everyone had a nice holiday with their family. I can't believe how fast it always goes by. Not to worry, this will be a nice short week since new years is next up at bat! I'm staying in and ordering chinese take-out. As I have too many kids and I'm too damn old to go out and party all night. Plus I will be fast asleep no later than ten. Sorry to dissapoint Mr. Ryan Seacrest....you're gonna have to drop that blasted ball without me...again. ::sigh:: as i will be out cold in a chinese food coma.

Soooooo, I made this cheesecake for my parents and friends that came to visit on Christmas day. I got my inspiration from Bakeaholic Mama. Although, I did make the crust with cool mint oreos. I am not going to lie here.... I think her cake turned out a little prettier than mine. Course I didn't do the topping like she had. Next time that is totally happening. Otherwise I followed her recipe and it was a total success. {i am mildly depressed that you cannot very clearly see the pinkish candy cane layer on the top of my cake, eh....tis' life.}

Cheesecake is one of god's greatest gifts to food, but I find it slightly stressful to pull off without "cracks happening". Also, to prevent overbrowning, I created an aluminum foil tent to cover the cake about half way through. I just keep a watchful eye on the top. Follow the directions carefully as it relates to the water bath and how much time to keep it at room temp etc.... this will all help you come out victorious shouting from the hilltops, "Hellllzyaaaa no cracks!"

happy Tuesday all!

Ingredients:
  • 8 oz chocolate mint cookie sandwich (I used the cool mint oreos)
  • 2 tablespoons Butter, unsalted, melted
  • 5 (8 oz.) pkgs cream cheese
  • 1 oz of melted white chocolate
  • 1/4 cup sour cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 1/2 cup finely ground peppermint candy canes
Directions: 

1. Preheat oven to 375 degrees. Spray a 9-inch springform pan with vegetable cooking spray. Wrap the outside of the pan with aluminum foil. (This will keep water from getting in while the cheesecake bakes in a water bath.) Have ready a large roasting pan that will hold the springform pan.
2. In a medium bowl combine cookie crumbs and melted butter until well mixed. Pour into the prepared pan and press into an even, compact layer, going slightly higher (about 1 inch) on the sides. Chill until filling is ready.
3. In a large bowl, combine cream cheese, sour cream, and sugar and mix on high speed with an electric mixer until light and fluffy, about 1 minute. Beat in vanilla. Reduce speed to low and add eggs, one at a time, mixing thoroughly and scraping sides of bowl with a spatula after each addition.
4. Pour 2/3 of the batter into prepared pan. Add ground candy canes and melted chocolate to remaining batter and mix until well combined. Pour candy cane batter in a spiral on top of batter in pan. Use a knife to gently swirl the two mixtures, being careful not to disturb the crust. Place pan in the larger roasting pan and fill with hot water about halfway up the side of the springform pan (but not above the foil). Bake 65 to 75 minutes, or until cheesecake is set and just beginning to brown at edges. (Important note on the cooking time: I found that my cheesecake took about an hour and a half to cook. I think this may be because my oven stinks, but hmmm.... not sure. Anyway, the top of my cheesecake was a little too brown for my liking. Next time I will prop up an aluminum foil tent over my cake so it doesn't over brown)

5. Remove foil and set pan on a rack to cool to room temperature, about 1 hour. Run knife around perimeter of pan to loosen cake, but do not remove ring. Refrigerate cheesecake at least 2 hours or overnight. Serve chilled.
Details: Prep Time: 25  minutes Cook Time: 1.5 hours Total Time: about 2 hours Yield: 1 cheesecake serves up to 12 adults.

1 comment:

  1. Looks soooooooooo good. I wanted to do an oreo crust but forgot to pick them up at the store. Good idea with the mint ones!

    ReplyDelete

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