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December 28, 2006
Peppermint Cheesecake
I'm somewhat known for my various varities of cheesecakes! And this one appears to be a big hit!
Crust:
1 sleeve of chocolate "graham" crackers, crushed
1/2 stick of butter, melted
Filling:
4 packages of cream cheese, softened
1 cup of ricotta cheese
4 eggs
1 cup of sugar
2 teaspoons of peppermint extract
1 cup of all purpose flour
Crushed peppermint candies (optional)
Preheat oven to 325 F. Very important! Do not put cheesecake into an oven that is not preheated!!
Generously spray a 9 inch spring form pan with non-stick spray and sit aside.
Crush chocolate "graham" crackers in a food processor until crumbs. Process in melted butter and press mixture into the bottom of the prepared spring form pan.
Cream together cream cheese, ricotta, eggs, sugar and peppermint extract. Add flour and mix until just blended and stir in crushed peppermint candies. Pour cheesecake mixture on top of crust and spread out evenly. Bang the pan on the counter a couple of times to settle the batter.
Wrap the bottom of the spring form pan securely with aluminum foil. Make sure there are no holes or other pathways. Place on a baking sheet or other pan and pour water around the bottom of the spring form pan up to half way up the pan itself.
Carefully place in oven and bake for 1 hour. Then turn the oven OFF and open the oven door to the broil position and let the cheesecake stand in the oven for 1 more hour.
Chill cheesecake for at least 4 hours to overnight.
Serve with fresh whipped cream.
Posted by Dianne at December 28, 2006 11:52 AM
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Comments
That sounds yummy. Not that I could ever make it--I'd have to eat the whole thing myself, no one else in the family likes mint.
Posted by: cjmr at December 28, 2006 4:24 PM