Photo: Thomas J. Story; Styling: Karen Shinto
Total Time
2 Hours 30 Mins
Cool Time
4 Hours
Serves 18 to 20

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.

How to Make It

Step 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.

Step 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.

Step 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.

Boka, Seattle

Ratings & Reviews

karenfromboston's Review

December 25, 2013
Made this for Christmas party and it was well received. I used chocolate graham crackers for crust. I made this night before so it was great, no last minute issues. The peppermint topping makes it . I served with cold chocolate sauce, but many ate it plain , everyone gave great reviews. I would definitely make this again for a special occasion, but beware it is huge!

Kristenma30's Review

January 18, 2013
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..

KMDeFronzo's Review

December 10, 2012
This is one delicious and easy cheesecake to make! My entire family loved it & my husband said it was better than his mother's (please don't tell her). I even made it gluten free by using gluten free honey grahams and replaced the flour with 2 TBS cornstarch. I made it on Friday and served it on Sunday and that worked very well. I will be making this again - the white chocolate cheesecake is great for any occasion.