Every year we have a gag gift exchange with my mom's extended family (her dad, and his 2 brother's families). We are lucky enough to all live close, and to be able to keep this tradition alive. There were 32 of us this year!! And it just keeps growing!
I was tasked with bringing a dessert. :) My favorite. I decided to try this White Chocolate Peppermint Cheesecake. I was discouraged how this turned out - I told Jeff it looked like Christmas blew up on top of the cheesecake...but everyone (including me) loved it!! I guess don't judge a dessert by its looks?
Forgive the terrible picture... I can't figure out how to edit the photo within the blog editor. But you can see why I wasn't super excited with how this turned out. I decided last minute to bake a Rum Cake to bring as well, just in case this cheesecake was a flop. Good news: both were a hit, and we snarfed them all up!
White Chocolate Peppermint Cheesecake
From Midwest Living
8 ounces white baking chocolate, coarsely chopped, or 1-1/3 cups white baking pieces
2 cups finely crushed graham crackers (about 8 ounces)
1/2 cup butter, meltedf
2 8 - ounce package cream cheese, softened
1 3 - ounce package cream cheese, softened
1 8 - ounce carton mascarpone cheese
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon peppermint extract
3 eggs
3/4 cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)
2 ounces white baking chocolate, coarsely chopped, or 1/3 cup white baking pieces
Crushed hard peppermint candies (optional)
directions
In a heavy small saucepan, heat and stir the 8 ounces white chocolate over low heat until melted and smooth. Take care not to scorch the chocolate!! Remove from heat; set aside.
For crust: In a medium bowl, stir together graham crackers and butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch springform pan (do not go up the sides of pan.) Bake in a 325 degree F. oven for 10 minutes. Remove from oven. Cool on a wire rack
For filling: In a large bowl, beat cream cheese, mascarpone, sugar and salt with an electric mixer until combined. Beat in melted chocolate and extract until smooth and combined, scraping sides of bowl. Add eggs 1 at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy.
Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 40 to 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. [This was hard for me to judge - I let it bake for probably about 60 minutes, and my cheesecake "fell" leaving a taller rim around the edges... so what do you do? Cover it up with melted white chocolate and peppermint, of course!]
Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the cake from the sides of pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.
To serve, set the cheesecake on a serving plate (do not remove the cheesecake from the bottom of the springform pan.) Melt the remaining 2 ounces white chocolate in a heavy small saucepan over low heat. Drizzle melted chocolate over cheesecake in a zigzag design. [BWAHAHA - this sentence seems so straightforward - make sure you're using good white chocolate, and keep it warm while you "drizzle", otherwise it will seize up.] If you like, sprinkle top with additional candy. Cut in wedges with a sharp knife dipped in warm water. (To store any remaining cheesecake, cover and chill in refrigerator up to 2 days.)
