Friday, December 7, 2012

Peppermint Bark Cheesecake

     For those of you who love peppermint bark, you're going to love this cheesecake!  I found this recipe from from the blog Baked By Rachel.
      Just like she stated, it is time consuming but very easy to put together.  If you don't have time to make the peppermint bark - cheat and go buy some.  If you do want to make your own may I suggest just buying a regular Hershey's dark chocolate bar for the dark chocolate - seriously you'll only need one and it's far less expensive then buying a box of dark chocolate.
     Make the day before you plan to serve it as it will need time to chill.

(Step 1) Peppermint Bark:

·         4 oz. dark chocolate, melted mixed with ½ tsp. vegetable oil.  Mix in 1/8 tsp. peppermint extract.  Spread thin over a sheet of wax paper that is on a baking sheet.  Chill for 15 minutes.
·         Melt 4 oz. white chocolate with ½ tsp. vegetable oil.  Spread over chilled dark chocolate layer and immediately top with crushed candy canes.  Chill until solid.

(Step 2) Crust Ingredients:
2 cups chocolate cookie crumbs
3 Tbsp. butter, melted
·         Preheat oven to 350 degrees.  Prepare a 9” spring-form pan with 2 sheets of tin foil.
·         In a food processor, blend cookies until only fine crumbs remain.  Add melted butter.  Blend.
·         Transfer crumb mixture to spring-form pan.  Evenly disperse crumbs.
·         Using a flat bottom cup, press down to create an even crust.  Bake for 10 minutes.  Set aside.

(Step 3) Filling Ingredients:
3, 8-oz bars of cream cheese, softened
1 cup sugar
4 oz. white chocolate, melted
1 ½ Tbsp. flour
1 ½ Tbsp. heavy cream
¼ tsp. salt
2 tsp. peppermint  extract
3 eggs
½ batch of peppermint bark.
·         Preheat oven to 325 degrees.
·         Cut up peppermint bark into small pieces.  Set aside.
·         Begin melting 4 oz. white chocolate.  Using a double boiler melt over simmering water.  Stir until fully melted.
·         In a stand mixer, beat cream cheese until smooth.  Add sugar.  Mix well.  Scrape bowl well prior to each new addition. 
·         Add melted chocolate, flour, whipping cream, salt and peppermint extract.  Mix well.
·         On medium/low speed, add one egg at a time.  Mix until smooth and blended well.  DO NOT OVER BEAT.
·         Fold in remaining peppermint bark pieces by hand.
·         Transfer to spring-form pan to a large pan that it can nest in.  Pour filling into crust.  Add enough hot water to reach half way up the sides of your spring-form pan.
·         Carefully place in center of oven.  Bake at 325 for 1 hour.
·         Turn off oven.  Keeping the door shut leave the cheesecake in the oven for an additional 45 minutes.
·         Remove and allow to sit for at least one hour before chilling.  Chill overnight or at least 6 hours.

(Step 4) Mouse Ingredients:
½ cup Cool Whip, softened
4 oz cream cheese, softened
2 oz. white chocolate, melted
1 ½ Tbsp. sugar
½ tsp. peppermint extract
·         In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.
·         Carefully remove sides of spring-form pan.  Spread mousse mixture evenly over cheesecake.
·         Chill for at least 4 hours or overnight before serving.
·         Serve slices with remaining peppermint bark. 

1 comment: