White Chocolate Candy Cane Cheesecake

By: Jan Crave

Ingredients:

  • 8 ounces white baking chocolate coarsely chopped OR 1 1/3 cups white baking pieces, melted and cooled
  • 2 cups finely crushed graham crackers (about 8 ounces)
  • 1/2 cup butter, melted
  • 2-8 ounce packages cream cheese, softened
  • 1-3 ounce package cream cheese, softened
  • 8 ounces Crave Brothers Farmstead Classics Mascarpone
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 3 eggs
  • 3/4 cup finely crushed hard peppermint candies (candy canes or striped round peppermint candies)
  • 2 ounces white baking chocolate, coarsely chopped, or 1/3 cup white baking pieces
  • Optional:  additional crushed hard peppermint candy

Directions: Preheat oven to 325° F.  In a medium bowl, stir together graham crackers and butter until combined.  Press mixture firmly onto the bottom of a 9 inch spring form pan.  (Do not spread up the sides of the pan.)  Place in oven and bake for 10 minutes.  Remove from oven and cool on a wire rack.  In a large bowl, beat cream cheese, mascarpone, sugar and salt with an electric mixture 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 40-50 minutes or until a 2 1/2 inch area around the outside appears set when gently shaken.  Take out of oven and cool on a wire rack for 15 minutes.  Using a sharp small knife,  loosen the cake from the sides of the 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.  (Don't remove the cake from the bottom of the spring form pan.)  Melt the remaining 2 ounces white chocolate.  Drizzle melted chocolate over cheesecake in a zigzag pattern.  If desired, sprinkle with additional crushed peppermint candies.

 

Yield:  12 servings

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