White chocolate cheesecake bursting with crushed peppermint candy on a dark chocolate cookie crust decorated with vanilla mousse and white chocolate shavings.
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Chocolate Cookie Crust
1 Package (8 1/2 oz.) chocolate wafers, crushed into fine crumbs
1/4 Cup sugar
1/3 Cup melted butter
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Chocoate Cookie Crust:
Mix cookie crumbs, sugar and melted butter. Press into a 9-inch batterspringform pan. Refrigerate while making batter. Pour batter into crust andbake in preheated, 350°F. oven for 45 minutes. Allow to rest in oven about 1hour, then cool in refrigerator
White Chocolate Peppermint Cheesecake:
4 eggs
1 Cup sugar
3 (8 oz.) packages cream cheese at room temperature
1 Cup sour cream
1/4 Teaspoon salt
1 Teaspoon vanilla
4 ounces white chocolate, melted (cool to room temperature)
6 ounces candy canes, crushed (about 2/3 cup)
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Garnish:
White Chocolate Shavings
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Cheesecake directions:
Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth; mix in sour cream, vanilla and salt. Add the melted white chocolate in a slow stream, beat until mixture is well combined. Add candy cane pieces. Pour batter into crust and bake in preheated 350 degree oven for 45 minutes. Allow to rest in oven about 1 hour, then refrigerate overnight.
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Vanilla Mousse
1-1/2 cup heavy cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
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Vanilla Mousse directions:
Beat cream until soft peaks just start to form, then gradually beat in sugar, and teaspoons vanilla
and few grains salt. Beat until stiff peaks form. Put in refrigerator pan and freeze for about 15-20 minutes.
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Assemble Cheesecake:
After cheesecakes has been refrigerated overnight pipe mousse on top with star tip (tip 18), making "peaky" stars. Sprnkle with white chocolate shavings.
.http://meemoskitchen.blogspot.com/2008/12/elis-white-chocolate-peppermint.html
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