peppermint mocha cheesecake
Have you ever been in a situation where you set a deadline for yourself, and then when you miss it you're like.....nahhhh, guess I won't do that thing at all then. Am I the only one? Ha! Because....that was what happened with this cheesecake. To be completely honest, this recipe was meant to be ready for you mid-December. But you know how life goes, and here we at the end of January already. I debated waiting until next December to post it, and then thought, SCREW IT. So what if there are candy canes on this cake? It's still delicious, and deserves to be out in the world. And don't lie to me...I know you all have a few candy canes still kicking around.
Anyway, if you're still sticking to a New Year's Resolution that involves not eating cheesecake, then apologies. Also, life is all about balance, so go ahead and eat a (small) piece.
The base of this cheesecake is my all time favourite mocha cheesecake recipe. I added some peppermint to it, and then chopped up some candy canes to stir into the whipped cream that I topped the cheesecake with. It's not overbearingly peppermint-y, but just enough to feel a bit festive....ahem, I mean winter-y? Since ya know, it's not really holiday season anymore.
I also tried putting candy cane bits in the crust. Kind of mixed feelings on that. It was dang delicious, but also made the crust a bit chewy. And seemed to get a bit soggier than normal after the first day. So. If you're really into candy canes, then go for it, otherwise a plain chocolate crust is just fine.
peppermint mocha cheesecake
adapted from: Jean Pare - Company's Coming: Chocolate Everything
yieds: one round 9-inch springform pan
1/3 cup butter, melted
1 1/3 cups chocolate crumbs
3 oz semisweet chocolate chips
3 packages cream cheese (8 ounces each), softened to room temperature
1/2 cup sugar
1/2 cup brown sugar
2 tbsp flour
2 tsp vanilla
3 large eggs, at room temperature
1/4 cup milk
1 tbsp instant coffee granules
1 tsp peppermint extract
*whipped cream for topping (optional)
candy canes for garnish
optional: chocolate for drizzling
1) In a small bowl, stir together butter and crumbs.
2) Press into an ungreased 9-inch springform pan; set aside.
Melt chocolate using a double boiler (or in the microwave if you're very careful not to burn it!). Set aside and let cool to room temperature once melted.
Beat cream cheese, both sugars, flour and vanilla in a medium bowl. Add in melted chocolate and beat until well mixed. Add eggs, one at a time, until just mixed. Stir together milk and instant coffee until granules are completely dissolved. Add to the batter, mixing until just combined. Pour over crust.
Bake at 300 degrees for about 1 1/2 hours until the center is almost set.
When you've removed the cake from the oven, run a knife around the edges to help the cake settle without cracking.
Chill for 8 hours or overnight.
Top with whipped cream, crushed candy canes and a drizzle of chocolate. Or, however you'd like!
Happy cheesecake baking!