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.
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!
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..
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.
