Peppermint Cheesecake
A creamy peppermint cheesecake on a gingerbread biscuit base, finished with a silky dark chocolate topping and a sprinkle of crushed candy canes. It needs several hours to chill and set, so plan ahead for a showstopping festive dessert.
Ingredients
- 50 g gingerbread biscuits store-bought
- 4 tablespoons butter melted
- 800 g cream cheese
- 1 cup sugar
- ½ teaspoon salt
- 3 eggs large
- ¾ cup liquid cream
- 1 teaspoon mint extract
- ¾ cup dark chocolate chopped
- 2 peppermint candy canes
Instructions
- Line the cheesecake baking pan with parchment paper.
- In a food processor, add the biscuits and grind them, then add the melted butter. Pulse once more.
- Transfer the mixture to the baking dish and flatten it with the bottom of a glass.
- Using a mixer, whisk the cream cheese, sugar and salt for 2-3 minutes. Add the eggs one at a time, without turning off the mixer. Add ¼ cup of liquid cream and the mint extract and continue mixing for another minute.
- Transfer the filling over the biscuit base.
- Place the cheesecake baking pan inside a larger oven pan. Fill the large oven pan with hot water, so that the water reaches the middle of the cheesecake dish.
- Put the cheesecake in the preheated oven (325°F/160°C) and bake for an hour, or until it sets in the middle.
- Turn off the heat, open the oven door and leave the cheesecake in the oven for another 10 minutes.
- Then transfer the cheesecake to a rack to cool for about 30 minutes. Put it in the refrigerator for four hours or overnight.
- Prepare the topping: Heat ½ cup of liquid cream in a saucepan over low heat.
- Add the chopped chocolate to the heated cream and mix until it melts completely.
- Transfer the chocolate mixture over the cheesecake and spread it over the entire surface.
- Sprinkle the crushed peppermint candy canes over the chocolate.
- Put it in the fridge for another 15 minutes.
Notes
Store leftovers covered in the fridge for up to 4 days. For clean slices, dip a sharp knife in hot water and wipe it between cuts, and keep the water bath topped up during baking to help prevent cracks on top.