Description
Creamy peppermint-white-chocolate cheesecake on a crisp chocolate cookie crust.
Ingredients
Scale
- 2 cups fine chocolate sandwich-cookie crumbs (240 g)
- 6 tbsp unsalted butter, melted (85 g)
- 24 oz full-fat block cream cheese, softened (680 g)
- 3/4 cup confectioners’ sugar (90 g)
- 2 tsp vanilla extract (10 ml)
- 1/2 tsp peppermint extract (2.5 ml)
- 6 oz real white chocolate, melted and cooled (170 g)
- 1 1/4 cups cold heavy cream (300 ml)
- 4 oz semisweet chocolate, finely chopped (113 g)
- 1/3 cup heavy cream for ganache (80 ml)
- 1/4 cup finely crushed candy canes (34 g)
- 1/4 cup dark chocolate curls (20 g)
Instructions
- Line the base of a 9-inch springform pan. Mix cookie crumbs with melted butter and press firmly into the base. Chill 20 minutes.
- Beat softened cream cheese and confectioners’ sugar until completely smooth. Mix in vanilla and peppermint extract.
- Beat in cooled melted white chocolate until uniform.
- Whip 1 1/4 cups cold cream to medium peaks. Fold it into the cream cheese mixture in three additions.
- Spread the filling over the crust, smooth the top, cover, and refrigerate at least 8 hours.
- Pour 1/3 cup hot cream over semisweet chocolate, rest 2 minutes, and stir smooth. Cool until barely warm.
- Spread a thin ganache layer over the firm cheesecake. Chill 30 minutes, then unmold and add restrained peppermint and chocolate curls.
Notes
Use block cream cheese and real white chocolate. Chill overnight before adding cooled ganache.