Desserts and sweets
Candy cane cheesecake
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85 min
Serves 8 - 10
General
Ingredients
- For the cheesecake base For the cheesecake base
- 1 1/3 cup chocolate cookie crumbs 320 ml chocolate cookie crumbs
- 2 tbsp sugar 30 ml sugar
- 1/4 cup unsalted butter 60 ml unsalted butter
- For the cheesecake filling For the cheesecake filling
- 1 1/2 cup sour cream 360 ml sour cream
- 1/2 cup sugar 120 ml sugar
- 3 eggs 3 eggs
- 1 tbsp flour 15 ml flour
- 2 tsp vanilla 9.9 ml vanilla
- 1/4 tsp peppermint extract 1.2 ml peppermint extract
- 24 oz cream cheese (675 g) 680 g cream cheese (675 g)
- 2 tbsp unsalted butter 30 ml unsalted butter
- 2/3 cup crushed peppermint candy 160 ml crushed peppermint candy
- For the topping For the topping
- 1 cup double cream whipped with 2 Tbsp icing sugar 240 ml double cream whipped with 2 Tbsp icing sugar
Method
Preheat oven to 325 degrees F (160 degrees C).
In a bowl mix the cookie crumbs, sugar and butter until well combined. Press onto a 9-inch spring-form pan and set aside.
In another bowl add the sour cream, sugar, eggs, flour, vanilla extract and peppermint extract and beat until smooth. Add the cream cheese and 2 tablespoons butter and mix well. Stir in the crushed candy.
Pour the cheese mixture into the crust and bake on the lowest rack of the oven for 50 to 60 minutes or until firm.
Remove from the oven and allow to cool completely. Refrigerate overnight. Remove from the pan, top with the whipped cream and serve.
In a bowl mix the cookie crumbs, sugar and butter until well combined. Press onto a 9-inch spring-form pan and set aside.
In another bowl add the sour cream, sugar, eggs, flour, vanilla extract and peppermint extract and beat until smooth. Add the cream cheese and 2 tablespoons butter and mix well. Stir in the crushed candy.
Pour the cheese mixture into the crust and bake on the lowest rack of the oven for 50 to 60 minutes or until firm.
Remove from the oven and allow to cool completely. Refrigerate overnight. Remove from the pan, top with the whipped cream and serve.
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