Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Peter Birk
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story; Styling: Karen Shinto

Recipe Summary test

cool:
4 hrs
total:
2 hrs 30 mins
Yield:
Serves 18 to 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Boka, Seattle

Nutrition Facts

412 calories; calories from fat 59%; protein 5.9g; fat 27g; saturated fat 15g; carbohydrates 38g; fiber 0.4g; sodium 255mg; cholesterol 127mg.
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