White Chocolate Peppermint Cheesecake

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:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 30 Minutes
Cool: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 59%
  • Protein: 5.9g
  • Fat: 27g
  • Saturated fat: 15g
  • Carbohydrate: 38g
  • Fiber: 0.4g
  • Sodium: 255mg
  • Cholesterol: 127mg

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. 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. 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. 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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