Holiday cheer baked into a cheesecake!
Cozy up to the fire and enjoy a cool slice of Holiday White Chocolate Peppermint Cheesecake. This silky cheesecake starts with a vanilla Oreo Golden cookie crust, then a velvety cheesecake with chunks of Ghirardelli white chocolate, peppermint candy canes bits, topped with whipped white chocolate ganache, slices of Ghirardelli Peppermint White Chocolate Squares and candy cane bits.
Almost looks too good to eat!…nah, let the sharing begin!
Pairs well with your favorite eggnog! Cheers!
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DOWNLOAD AND VIEW THE HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESECAKE RECIPE
to make the crust -In food processor (pulse) or bowl(with pastry knife), cookies and butter. Put in bottom of pan lined with parchment paper circle. Place crust mixture into prepared springform pan and press crust up the sides using your finger tips. Spread and firmly pat the bottom to cover.
to make the filling – Using a stand mixer with paddle attachment, beat the cream cheese, sour cream, sugar and flour until smooth. Add the melted white chocolate and mint extract. Mix until incorporated. Add the eggs one at a time on low speed. Fold in the chopped white chocolate. Pour ¼ of the batter into the prepared pan. Fold in the crushed peppermint and pour the
remaining batter into the pan.
Place the prepared springform pan into the Perfect Cheesecake Sleeve, pour the batter into the springform pan, then place them into a roasting pan. Place pan in center of preheated oven and fill the roasting pan to the brim with very hot water. Bake the cheesecake for 1 hours 45 min (ovens may vary). When cheesecake is finished, carefully remove the roasting pan from the oven. When cool enough to work with (10-15 min) remove the silicone sleeve by the handles from the pan. Remove the spring pan from the sleeve and place in refrigerator for 12 hours until completely cold.
To make white chocolate ganache
1 cup heavy cream
8 oz Ghirardelli White Chocolate chopped or chips
Garnish- Crushed peppermints and Ghirardelli
White Chocolate Peppermint Squares
In a heavy sauce pan Heat the heavy cream in a saucepan until it boils. When it boils remove from the heat and whisk in the white chocolate. Cook on low heat whisking continuously until all the chocolate is melted. Cool at room temp for ½ hour then refrigerate until cold. With a whisk whip the
mixture until peaks form and it is able to be piped. Spread ¾ on the top of cheesecake and pipe rosettes with the remaining cream. Garnish the center with crushed peppermint. Cut the Ghirardelli chocolate squares diagonally for a large triangle or once again for a smaller garnish and place on each rosette.
To serve cheesecake:
To serve, un-spring the pan and remove the outer ring. Cover the top with a piece of plastic wrap and place a plate over the top of cake. Invert the cake onto the plate. Remove the bottom and parchment paper. Invert the cake onto a serving plate. Top the cheesecake with the delicious white chocolate ganache, peppermints, and Ghirardelli squares. Feel free to let the
creativity flow! Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot water and wiped clean in between the slices. And Enjoy!
Tip: Once the cake is ready to unmold, there is a trick to an easy release from the side of pan. If you have a blowtorch that you use for Crème Brulée, simply warm the sides of the pan with your blowtorch. Un-spring the buckle and it will simply fall off. Another option is to place the pan in a 400 degree oven for 10 min, to he at the sides up. A thin knife between the crust and the sides will also work, but the torch method works like a charm.
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