White Chocolate Peppermint Cheesecake
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Yummy Candy Cane Cheesecake Recipe | Holiday Dessert Ideas by So Yummy
Need a last minute holiday dessert idea? Try our yummy candy cane cheesecake! It's as good as it looks! For more inventive recipes, cake decoration ideas, and other food inspiration, join the So Yummy squad
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Candy Cane Cheesecake | Delish
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INGREDIENTS
FOR THE CHEESECAKE
3 8-oz. bars cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
1 tsp. peppermint extract
2 tbsp. all-purpose flour
1 tsp. kosher salt
1/2 c. Crushed candy canes
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
FORT THE TOPPING
Whipped cream, for dolloping
Crushed candy canes, for garnish
DIRECTIONS
1. Preheat oven to 325º and grease an 8 or 9 springform pan with cooking spray. Wrap bottom of pan with aluminum foil and place on a baking sheet. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, and salt. Gently fold in crushed candy canes.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press mixture into prepared pan.
3. Pour filling over crust. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Add whipped cream along the border of cheesecake and sprinkle with crushed candy canes.
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Christmas Candy Cane Cheesecake Recipe | No Bake Cheesecake
This Candy Cane Cheesecake is a fast and easy No Bake Cheesecake recipe to make this Christmas!
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If you would like to learn how to make a Christmas Cheesecake then just follow this Candy Cane Cheesecake Christmas Recipe.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Wooden Spoon
Cake Pan
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NO BAKE CANDY CANE CHEESECAKE RECIPE
Ingredients
250g / 9oz Digestive Biscuits or Graham Crackers, crushed
½ Cup / 113g / 1 Stick Butter, melted
2 Cups / 500ml Cream
250g / 9oz Cream Cheese
½ Cup / 60g Icing Sugar or Powdered Sugar
1-2tsp Peppermint Essence
5 Candy Canes
Whipping Cream to serve
Instructions
In a mixing bowl combined the crushed biscuits and melted butter. Pour the mixture into a lined 8inch or 20cm cake tin and use the back of a spoon to compact evenly to form the cheesecake base. Place in the fridge to set.
Whip the cream until soft peak form using a hand mixer or a whisk. Set to the side.
Combine the cream cheese, sugar, and peppermint essence in a mixing bowl and whisk to combine until smooth. Pour in the whipped cream and fold together.
Place the candy canes in a plastic bag and use a heavy object to roughly crush them. Pour most of the candy canes into the cheesecake mixture, reserving a small amount for decorating before serving. Gently for the cheesecake filling until the candy canes are mixed through.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top. Place into the fridge for at least 4-6 hours to set.
Serve the cheesecake topped with whipped cream and crushed candy canes.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
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No Bake Candy Cane Cheesecake Recipe
A delicious peppermint cheesecake with an oreo biscuit base, chocolate ganache topping, whipped cream and crushed candy canes. So yummy for the festive season!
Full recipe and instructions can be found here:
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Music: bensound.com
Thanks for watching!
CANDY CANE CHEESECAKE
Peppermint three ways! Candy cane cheesecake, peppermint bark, and candy cane sprinkles.
Crust Ingredients
1 ½ Cups Graham Cracker Crumbs
3 Tbs. Sugar
Pinch of Salt
½ Cup Melted Butter
Instructions
Mix together graham cracker crumbs, sugar, and salt.
Add melted butter, mix to combine.
Wrap springform pan in foil.
Press crust into the bottom of the pan.
Bake at 325° for 8 minutes in miniature pans, 15 minutes for a full-size pan.
Cheesecake Ingredients
24 Ounces Cream Cheese, room temperature
¾ Cup Sugar
3 Eggs, room temperature
1 Tsp. Peppermint Extract
3 Tbs. Sour Cream, room temperature
1 Tbs. All-Purpose Flour
½ Tsp. Salt
Red Food Coloring (optional)
1/8 Cup Candy Canes, crushed (optional)
Instructions
Using a mixer with the paddle attachment, beat cream cheese for one minute.
Add sugar. Mix to combine.
Add eggs followed by the peppermint extract.
Add sour cream followed by the flour and salt.
Add a small amount of red food coloring if desired.
Add crushed candy canes if using.
Pour batter over cooled crust.
Pour boiling/very hot water into the pan, be careful not to get the cheesecakes wet.
Bake at 300° for about 70 minutes for 4-inch pans, about an hour and 40 minutes for an 8-inch pan. (The timing will be dependent on your oven). The cheesecake should be set with a slight jiggle in the center.
Turn off the oven. Leave cheesecake in the oven with the door cracked for 30 minutes.
Remove from water bath and remove foil.
Refrigerate for a minimum of 6 hours before serving.
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Music provided by NCMFYT
Track: DJ Quads - Your Christmas
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