Description
Silky peppermint white chocolate cheesecake promises holiday magic on a plate. Creamy layers meld festive flavors with rich dessert elegance, inviting guests to savor winter’s most delightful sweet indulgence.
Ingredients
Scale
- 8 oz (226 g) white chocolate, melted and slightly cooled
- 3 8-oz (226 g) packages cream cheese, softened
- 3 large eggs
- ¾ cup granulated sugar
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo cookies, without filling)
- ½ cup sour cream
- ¼ cup unsalted butter, melted
- 1 cup heavy cream
- 2 tbsps powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ tsp peppermint extract
- Crushed peppermint candies or candy canes
- White chocolate shavings
Instructions
- Crust Preparation: Blend chocolate cookie crumbs with melted butter, pressing mixture firmly and evenly into a parchment-lined 9-inch springform pan. Bake at 325F (163C) for 8-10 minutes, then cool completely.
- Filling Creation: In a large bowl, whip cream cheese and sugar until silky smooth. Integrate vanilla and peppermint extracts, then add eggs one at a time, mixing thoroughly after each incorporation.
- Chocolate Integration: Gently fold melted white chocolate and sour cream into the mixture, ensuring complete homogeneity and a luxurious texture.
- Baking Process: Pour filling over cooled crust, smoothing the surface carefully. Position pan on a baking sheet and bake for 50-60 minutes, watching for set edges and a subtle center wobble.
- Cooling Technique: Switch off oven, leaving door slightly open, and allow cheesecake to cool gradually for one hour. Delicately separate edges from pan using a knife to prevent cracking.
- Chilling and Resting: Let cheesecake reach room temperature, then refrigerate for minimum 4 hours or overnight to set completely.
- Decoration Finale: Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form. Adorn chilled cheesecake with whipped cream, garnishing with crushed peppermint candies or white chocolate shavings.
- Serving Suggestion: Slice and serve chilled, storing any remaining portions in refrigerator for up to 3 days.
Notes
- Prevent Cracking Technique: Gradually cool the cheesecake in the oven with the door slightly open to minimize sudden temperature changes that cause surface cracks.
- Smooth Mixing Strategy: Add eggs one at a time and mix thoroughly to ensure a uniform, silky texture without overmixing, which can lead to a dense, tough cheesecake.
- White Chocolate Melting Tip: Use low, gentle heat when melting white chocolate to prevent scorching, stirring constantly for a smooth, even consistency.
- Crust Compaction Method: Press the cookie crumb mixture firmly and evenly into the pan’s bottom, creating a solid base that won’t crumble when serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 430
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg