Chocolate Peppermint Cheesecake #chocolate #cheescake

Chocolate Peppermint Cheesecake 

This chocolate peppermint cheesecake has an aftertaste like a treat stick hot cocoa in cheesecake structure. It has a delectably crunchy Oreo treat outside, the creamiest, most sumptuous cheesecake surface; a heavenly mint chocolate season that will help you to remember an After 8 or Andes Mints; and a layer of rich chocolate ganache on top. On the off chance that wanton is your center name – this is your sort of sweet. 

Cheesecake is somewhat my claim to fame. Out of ALL the pastries I make – I generally hold returning to cheesecake formulas when I need a pastry for an evening gathering or uncommon event. So I was astonished when I understood that I didn't have a Christmas themed cheesecake on my blog. That all progressions today. 

I inquired as to whether you all would preferably an eggnog cheesecake or a treat stick cheesecake formula, and after a nearby race peppermint led the pack. So I (clearly) obliged and after a couple of formula tests, today I'm sharing this extraordinary cheesecake formula.

Also try our recipe : Roll Apple Dumplings #sickle #apple

Ingredients :

Oreo Crust :

• 24 Oreo Cookies wafers & filling
• 4 tablespoons unsalted butter melted
• Chocolate Peppermint Cheesecake
• 20 oz full-fat cream cheese softened
• 1 cup white sugar
• 5 oz dark chocolate* melted & cooled slightly
• 2/3 cup sour cream**
• 1-2 teaspoons peppermint extract***
• 3 large eggs**

Topping :

• 6 oz dark chocolate* chopped
• 1/2 cup whipping cream
• 2 teaspoons corn syrup
• crushed candy canes

Instructions :

1. Chocolate Peppermint Cheesecake
2. Preheat the oven to 350F degrees. 
3. Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. Wrap at least 3 times so that no edges are showing. 
4. Add the Oreos to a food processor and blitz until the cookies are fine crumbs.
5. Add in the melted butter and blitz until combined.
6. Press the cookies into the bottom and slightly up the sides of the pan to form the crust. Place in the freezer as you make the filling. 
7. In a large bowl beat the cream cheese an sugar until smooth. 
8. Mix in the melted chocolate, being sure to turn off the mixer and scrape off the sides and bottom of the bowl as necessary.
9. Beat in the sour cream and peppermint extract.
10. Mix in the eggs 1 at a time until the batter is just combined. Be careful not to over mix. 
11. Pour the cheesecake batter on top of the crust and smooth the top. 
12. Place the cheesecake crust in the middle roasting dish (the outside still wrapped in foil). Pour about 1/2 inch of water into the roasting pan.
13. Bake in the preheated oven for 50-60 minutes, or until the top looks just set and it still has a slight wobble in the middle if you give the pan a gentle nudge.
14. Cool at room temperature first. Once the water in the pan is room temperature, remove the cheesecake form the roasting pan, cover the top and chill in the fridge for at least 4 hours or overnight.

Topping :

1. Chop the chocolate into small pieces (if you're not using chocolate chips) and place in a heatproof bowl. 
2. Add the cream to a small saucepan and over low-medium heat. Bring the cream to a simmer.
3. Pour the cream over the chocolate and whisk until smooth. Whisk in the corn syrup.
4. Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan.
5. Pour the ganache over top of the cheesecake, smoothing the top as needed.
6. Sprinkle crushed candy canes overtop. 
7. Optionally top each piece with whipped cream before serving. 

Read more our recipe : Crisp Strawberry Tarts #stawbery

source : bit.ly/2D5OLAq