Eli’s White Chocolate Peppermint Cheesecake
Be sure have extra white chocolate for garnishing the cheesecake
White chocolate cheesecake bursting with crushed peppermint candy on a dark chocolate cookie crust decorated with vanilla mousse and white chocolate shavings.
Chocolate Cookie Crust
1 Package (8 1/2 oz.) chocolate wafers, crushed into fine crumbs
1/4 Cup sugar
1/3 Cup melted butter
Chocoate Cookie Crust:
Mix cookie crumbs, sugar and melted butter. Press into a 9-inch batterspringform pan. Refrigerate while making batter. Pour batter into crust andbake in preheated, 350°F. oven for 45 minutes. Allow to rest in oven about 1hour, then cool in refrigerator
White Chocolate Peppermint Cheesecake:
4 eggs
1 Cup sugar
3 (8 oz.) packages cream cheese at room temperature
1 Cup sour cream
1/4 Teaspoon salt
1 Teaspoon vanilla
4 ounces white chocolate, melted
6 ounces candy canes, crushed (about 2/3 cup)
Garnish:
White Chocolate Shavings
Chocolate Cookie Crust
1 Package (8 1/2 oz.) chocolate wafers, crushed into fine crumbs
1/4 Cup sugar
1/3 Cup melted butter
.
Chocoate Cookie Crust:
Mix cookie crumbs, sugar and melted butter. Press into a 9-inch
batterspringform pan. Refrigerate while making batter. Pour batter into
crust andbake in preheated, 350°F. oven for 45 minutes. Allow to rest in
oven about 1hour, then cool in refrigerator
White Chocolate Peppermint Cheesecake:
4 eggs
1 Cup sugar
3 (8 oz.) packages cream cheese at room temperature
1 Cup sour cream
1/4 Teaspoon salt
1 Teaspoon vanilla
4 ounces white chocolate, melted
6 ounces candy canes, crushed (about 2/3 cup)
Garnish: White Chocolate Shavings
Cheesecake directions: Beat cream cheese and sugar together at medium speed.
Add eggs and beat untilsmooth; mix in sour cream, vanilla and salt. Add
candy cane pieces. Pour batter into crust and bake in preheated 350 degree
oven for 45 minutes. Allow to rest in oven about 1 hour, then refrigerate
overnight.
Vanilla Mousse
1-1/2 cup heavy cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
Vanilla Mousse directions: Beat cream until soft peaks just start to form,
then gradually beat in sugar, and teaspoons vanilla and few grains salt.
Beat until stiff peaks form. Put in refrigerator pan and freeze.
Assemble Cheesecake: After cheesecakes has been refrigerated overnight pipe mousse on top with star tip (tip 18), making “peaky” stars. Sprnkle with
white chocolate shavings.