Hi all– So how was your Christmas?? Hope it was full of sweet times with people you love. We are winding down here. Watching the Santa Paws movie on Netflix with the Grand-girls while all our kids are off seeing Star Wars.
And wanted to send you this recipe from our Christmas Eve lunch. Peppermint laced cheesecake topped with rich chocolate ganache. It does taste like Christmas.
PEPPERMINT CHEESECAKE WITH CHOCOLATE GANACHE
1 store-bought Oreo pre-made crust
2 tab. cup butter, melted
1/4 cup sugar
32 oz. cream cheese (4 packages)
1 cup sugar
3 tab. flour
1 cup sour cream
1 tsp. peppermint extract
2 candy canes, crushed to a powder
1/2 cup heavy whipping cream
2 tab. butter
1 1/3 cup chocolate chips (8 oz.)
garnish: 2 or 3 candy canes, chopped to bits
Mix the Oreo pre-made crust, 1/4 cup sugar and melted butter until the chocolate crust turns to crumbs and blends with the butter and sugar. Press it into a 10″ springform pan that has been sprayed with cooking spray. Bake the crust for just 10 minutes at 350 degrees.
For the filling, with an electric mixer, beat the cream cheese and cup of sugar until they are blended and smooth (no lumps!). Then beat in the flour, eggs, sour cream and peppermint extract. Finally fold in the crushed candy canes.
Spoon the mixture over the semi-cooked crust and return it to the oven for 60 to 70 minutes at 350 degrees. It helps to put a pan of water on the bottom rack below the cheesecake to prevent cracks as it cools. The cake while be slightly wobbly in the center, but should firm up as it cools. Open the door of the oven a crack and let the cheesecake sit 60 minutes more in the cooling oven.
Take the cheesecake out of the oven and run a sharp knife around the sides, so it won’t stick to the sides and let it cool an hour more. Then cover it with foil and store in the fridge until you’re ready to serve it.
To make the ganache, bring the cream and 2 tab. butter to a low simmer in a saucepan on the stove top. Take it off the heat and stir in the chocolate chips, beating it together until smooth and shiny (3 or 4 minutes).
Let the ganache cool and then spoon it over the cooled cheesecake. Sprinkle the chopped peppermint on top. Pretty and ready to eat!
And here’s my beautiful mother– enjoying her cheesecake with the family. Merry Christmas Mom! (And I know she’s one person who always reads my little blog– thanks Mom– Your’e the best!)