White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake Recipe
Photo: Thomas J. Story; Styling: Karen Shinto
At Boka restaurant in Seattle, chef Peter Birk serves this extravagantly dense and creamy cheesecake that's big enough for a party. He infuses his base with fresh mint, but we opted to keep it simple and use pure peppermint extract.

Yield:

Serves 18 to 20
Total time: 2 Hours, 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 2 Hours, 30 Minutes
Cool: 4 Hours

Nutritional Information

Calories 412
Caloriesfromfat 59 %
Protein 5.9 g
Fat 27 g
Satfat 15 g
Carbohydrate 38 g
Fiber 0.4 g
Sodium 255 mg
Cholesterol 127 mg

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
2 1/4 cups sugar, divided
2 pounds cream cheese, at room temperature
5 large eggs, at room temperature
2/3 cup heavy whipping cream
4 ounces white chocolate, finely chopped and melted
1 teaspoon peppermint extract
3/4 cup flour, sifted
Finely crushed peppermint candies

Preparation

1. Preheat oven to 300° with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside.

2. Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan.

3. Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.

Peter Birk,

Boka, Seattle,

Sunset

December 2012
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