My sister Lissa came home from school a few days before Christmas and said, “Megan, I think you should make a chocolate peppermint cheesecake.” So I did. Everyone really seemed quite in love with it. It is rich, chocolately and lightly pepperminty. Ingredients Crust 24 chocolate wafer cookies (from one 9-ounce package) 1 tablespoon sugar 1/4 cup (1/2 stick) butter, melted Filling 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped 4 (8-ounce) packages cream cheese, room temperature 1 1/4 cups plus 2 tablespoons sugar 1/4 cup unsweetened cocoa powder, sifted 4 large eggs 1/2 teaspoon peppermint extract Topping 3/4 cup whipping cream 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped 1 tablespoon sugar 6 candy canes, crushed Preparation Instructions Melt the chocolate for the filling and set aside to cool to room temperature. Preheat oven to 325º. Place a piece of foil on the inside of a springform pan, press it into the pan so it’s as smooth as possible. In a food processor, combine the cookies, sugar and melted butter, pulse until cookies are crumbled and coated with butter. Pour into springform pan and press into the bottom. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time on the lowest speed, scraping the bowl between additions. Add the cocoa powder and melted chocolate. Pour into the springform pan. Place the pan inside a large roasting pan and place in the oven. Pour boiling hot water into the roasting pan so it comes halfway up the sides of the springform. Close oven door and bake until the top is just set but center is still jiggly. Allow to cool in the oven for about an hour, then on the counter another hour. Move to the fridge and chill overnight. In a small saucepan combine whipping cream, chocolate and sugar and stir over medium heat until the chocolate melts. Remove from heat and continue stirring until smooth and creamy. Set aside to thicken and cool to room temperture. Once cooled, pour over the top of the cheesecake and sprinkle with crushed candy canes. Read More http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209#ixzz19MSnFOS1
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
