How To make Peppermint Swirl Cheesecake
SEE BELOW:
*Use Basic Recipe *Use Graham Cracker Crust found under Crust Variations. Candy canes, a seasonal favorite, add yummy flavor as well as festive color to our delectable peppermint cheesecake. We think it works especially well with our graham cracker crust. Add 1 tsp peppermint extract to basic recipe with vanilla. Reserve 1 cup batter. Pour remaining into prepared pan. Add 1/2 cup coarsely chopped hard peppermint candies and 1-2 drops red food coloring to reserved batter; swirl into batter in pan. Bake as directed. Garnish chilled cake just before serving with crushed peppermint candies, if desired. Source: Women's World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
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Christmas Sweet 2020 Recipe #3: Peppermint Cheesecake
Here's another yummy Christmas Sweet Recipe for you to try out at your upcoming Watch Party! Be sure to invite friends, family, neighbors and coworkers to watch the premiere on December 20 at 7 pm EST or afterwards on demand at christmassweet2020.com. Download today's recipe here:
CHEESECAKE FACTORY’S NO BAKE PEPPERMINT CHEESECAKE
Peppermint Cheesecake | EASY TO LEARN | QUICK RECIPES
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Mini Peppermint Cheesecake
On the mini dessert menu: Candycane peppermint cheesecake! Complete with a gingerbread cookie crust! It's beginning to look a lot like Christmas, subscribe for new mini holiday dessert videos every Thursday and Sunday through December!
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Tricia's Christmas: Chocolate Peppermint Bark Cheesecake New York Style
I made this delicious recipe I found on prettysimplesweet for a decadent New York style cheesecake but I tweeked it for the holidays with some bits of chocolate peppermint bark. The result was a thick creamy smooth cheesecake with a hint of chocolate and peppermint. I recommend that if you do put peppermint on top use an old fashion peppermint stick as it is softer than a peppermint round or cane candy which adds to the whole creamy softness of the cheesecake. The peppermint was not overwhelming at all and the cake was so thick and luscious. I do hope you will find this worth the time as it is absolutely delicious!!!
New York Style Cheesecake:
Chocolate Peppermint Bark Cheesecake: Recipe..**My added notes**
Ingredients:
Crust.....
1 1/2 cups (150 g) graham cracker, digestive biscuits, or
vanilla wafer crumbs (pulse in a food processor until finely
ground) ***or crush by hand with rolling pin as I did**.
2 tablespoons granulated sugar
4 and 1/2 tablespoons (65 g) unsalted butter, melted
Filling...
32 ounces (900 g) full-fat cream cheese, at room temperature
1 and 1/8 cups (225 g/8 oz.) granulated sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk , at room temperature
1/2 cup (120 ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)
**1 cup crushed chocolate peppermint bark broken up to small
pieces**
**1 small peppermint stick crushed**
**whip topping**
Instruction:
Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
Increase oven temperature to 425°F/220°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. **Fold in the small pieces of chocolate peppermint bark**. Pour batter over cooled crust and spread evenly.
Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until golden brown around the edges, the sides are set but the center is still slightly wobbly. Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours. **Serve sliced and top with whipped topping and crumbs of peppermint stick**
Cheesecake will keep in the refrigerator for up to 5 days.
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Recipe: Peppermint Crisp Cheesecake (AEG)
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