CANDY CANE CHEESECAKE It’s not the type of gift you’d find under your Christmas tree, but this cheesecake sure is one gift you’ll want to give yourself this year. INGREDIENTS FOR THE CHEESECAKE: 3 8-oz. bars cream cheese, softened 1 c. sugar 3 large eggs 1/4 c. sour cream
1 tsp. peppermint extract 2 tbsp. all-purpose flour 1 tsp. kosher salt 1/2 c. Crushed candy canes FOR THE CRUST: 1 sleeve graham crackers, finely crushed 5 tbsp. melted butter 1/4 c. sugar pinch of kosher salt FORT THE TOPPING: Whipped cream, for dolloping Crushed candy canes, for garnish DIRECTIONS
1. Preheat the oven to 325°F and lightly butter an 8” or 9” springform pan. Place the pan on a baking sheet after wrapping the bottom with aluminum foil. To make the cheesecake filling, cream together the cream cheese and sugar in a large mixing bowl or in a stand mixer fitted with the paddle attachment. One at a time, beat in the eggs, followed by the sour cream, flour, peppermint extract, and salt. Gently fold in crushed candy canes. 2. To make the crust, combine graham cracker crumbs, melted butter, sugar, and salt in a large mixing basin. Place the mixture in the pan that has been prepared. 3. Fill the crust with the filling. Bake for 1 hour 30 minutes, or until the middle of the cheesecake very slightly jiggles. (If you want to bake the cheesecake in a water bath, wrap the bottom of the pan in aluminum foil and place it in a deep baking pan with enough boiling water to come halfway up the sides of the baking pan.) Turn off the heat, prop open the oven door, and let the cheesecake cool in the oven for 1 hour. Remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours, and up to overnight. 4. For finishing touches, add whipped cream along the border of the cake and finish by sprinkling crushed candy cake around.
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EC Magazines | Christmas Edition 2021
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