Peppermint Bark Cheesecake!
Hi Guys!!!! I hope everyone is having a lovely holiday season so far! :D Mine over here has been magical and snow filled. Since we've been pretty much snowed in for most of the time I knew that I wanted to make a holiday treat that would keep me busy most of the day (that's kinda how cheesecakes are) and are worth it! This one was absolutely delicious. I got the recipe from the fabulous website:
It was delicious and I highly recommend it! I did however do some tweaking. I baked the crust and the cheesecake in the same hour. (There is no need to bake the crust ahead of time) I also didn't do the water bath. I had a small crack in my cheesecake, but I'm not really sure if that was why, but no matter because the flavor was still there. I would also lessen the time about 5 minutes because the edges starting becoming a little bit hard. Lastly I used my handy dandy Trader Joe's coconut cooking spray so that it wouldn't stick.
Many hugs and Happy Baking!!
Lucy
p.s. Leave yourself plenty of time!! :D
Lucy's baking tip: If you are using a 9 1/2 inch spring foam pan like me just add another tablespoon of butter to your smashed Oreos!
Christmas Sweet 2020 Recipe #3: Peppermint Cheesecake
Here's another yummy Christmas Sweet Recipe for you to try out at your upcoming Watch Party! Be sure to invite friends, family, neighbors and coworkers to watch the premiere on December 20 at 7 pm EST or afterwards on demand at christmassweet2020.com. Download today's recipe here:
Quick & Easy #Peppermint #Cheesecake
#Journeyalongwithshannon #Christmasdessert
Thanks y'all for all the love and support. Y'all are very much appreciated.
Recipe
1 graham cracker crust
5 crushed peppermint candy canes
2 8oz softened cream cheese
2 eggs
1/2 cup sugar
1/2 tsp vanilla flavoring
Bake at 350 degrees for 30-35 minutes
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No Bake Sugar Free Peppermint Cheesecake Pie
This easy no bake Holiday dessert is perfect for all festive occasions this season! It's sugar-free, low carb, gluten free, grain free, keto, THM!
The Dessert of Your Dreams: Peppermint Cheesecake Ice Cream | Great Ideas | People
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The Dessert of Your Dreams: Peppermint Cheesecake Ice Cream | Great Ideas | People
No-Bake Mint Cheesecake Recipe
Click the link: and use my code (CF20) for 20% off! Thanks OliveNation, for sponsoring this video!
This no-bake mint cheesecake is one of the best cheesecakes I’ve ever made. This special cake has a unique flavor that will make you addicted to this cake. This cheesecake has a refreshing and light flavor, with a sweet and delicious mint chocolate topping. If you love desserts with mint, you must try this unique cheesecake!
Full written and printable recipe:
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Ingredients:
For the crust:
170g Biscuits
90g Butter
For the cheesecake:
9g Gelatin + 45ml water
1 cup (170g) Mint chocolate chips (
7-8g Fresh mint leaves
2¼ cups (500g) Cream cheese
2/3 cup (80g) Powdered Sugar
1 teaspoon Vanilla bean paste (
2/3 cup (160g) Heavy cream
Green gel food coloring (optional)
For the topping:
125g Mint chocolate chips (
2 tablespoons Heavy cream
Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Place the mint chocolate chips in microwave safe bowl and melt in short pulses (you also can melt the chocolate over a double boiler). Set aside to cool slightly.
4. Place mint leaves and 2 tablespoons of cream in a blender and blend until smooth. Set aside.
5. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate, blended mint leaves and beat until combined and smooth. Add heavy cream and beat until light and fluffy.
6. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined (At this stage you can add green food gel coloring if desired). Pour into the springform pan and freeze while making the topping.
7. Make the topping: in a small saucepan combine mint chocolate chips and heavy cream. Heat the saucepan over low heat, until the chocolate is melted. Stir and make sure the mixture is smooth. Allow to cool for 2-3 minutes, then, pour the topping over the cheesecake.
8. Refrigerate for at least 6 hours.
9. Serve!
Equipment I used in the video:
Kitchen scale:
Cake Collar:
Cake mousse set (for pressing the crust):