I agree! Great recipe...just how you want cheesecake to be if you're going to make cheesecake. It missed one star with me because it was just too big! My fault though, I didn't see that it served 18-20 people. LOL..
White Chocolate Peppermint Cheesecake
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.
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2 Hours, 30 Minutes
Cool: 4 Hours
- Calories: 412
- Calories from fat: 59%
- Protein: 5.9g
- Fat: 27g
- Saturated fat: 15g
- Carbohydrate: 38g
- Fiber: 0.4g
- Sodium: 255mg
- Cholesterol: 127mg
- 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
- 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.
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