![]() Cheesecake will keep covered in the refrigerator up to 3 days.The first trick is pureeing non-fat cottage cheese in a food processor and using it to replace some of the cream cheese in a traditional cheesecake recipe. Serve If desired, garnish cheesecake with marshmallow snowflakes and a few more crushed candy canes before serving. Refrigerate cheesecake for a minimum of 4 hours before slicing. Spoon the ganache on top of cheesecake then spread to the edges with an offset spatula until smooth and even. Add a few drops of pink food coloring then stir until color is evenly distributed. Immediately remove saucepan from heat and allow to cool for a few minutes at room temperature. Stir constantly until chocolate is melted and mixture is smooth. White Chocolate Ganache Place white chocolate and heavy cream in a small saucepan over low heat. Once cheesecake has cooled to room temperature, wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim. Place springform pan on a wire rack to cool to room temperature before topping with ganache. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour. Bake for 60 to 65 minutes or until the cheesecake's edges are set but the center is still slightly jiggly. #Peppermint cheesecake crack(Overbeaten eggs will cause baked cheesecakes to crack so only beat the bare minimum.) Pour cheesecake batter into the prepared Oreo crust. Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. Add sour cream, vanilla, peppermint extract and crushed candy canes then beat until combined. Add 2 Tablespoons of flour and beat until incorporated. (Approximately 3 minutes.) Scrape down the sides of the mixing bowl with a spatula as needed. Beat cream cheese and sugar with an electric mixer until smooth and lump free. Peppermint Cheesecake Reduce oven temperature to 300 degrees. Remove pan from oven and place on a wire rack to cool while you prepare the cheesecake filling. Bake for 8 to 10 minutes or until crust sets. Using the bottom of a clean measuring cup, firmly press crumbs into base of springform pan. (Yield will be approximately 1.5 cups of crumbs.) Add melted butter to Oreo crumbs then pulse until evenly moistened. Pulse Oreo cookies, including cream filling, in a food processor until fine crumbs form. Coat bottom and sides of an 9-inch springform pan with nonstick cooking spray. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.Ĭover cheesecake leftovers with plastic wrap then store in the refrigerator up to 3 days.Ĭheesecake freezes well when double wrapped. Overbeating adds too much air which causes craters and cracks while baking. In order to keep cheesecake from sinking, beat eggs on low speed until just combined. Sour cream must also be at room temperature before beginning. You can speed up the softening process by placing sealed foil blocks of cream cheese and eggs into a bowl of warm water for 10 to 20 minutes. If you’ve forgotten to take them out of the refrigerator ahead of time, don’t worry. #Peppermint cheesecake freeSubstitute reduced fat if you’re counting calories, but absolutely no fat free substitutions.Ĭream cheese and eggs must be at room temperature before beginning. Before sharing the recipe for Peppermint Cheesecake, here are a few tips and tricks to help you out:įull fat cream cheese is recommended for the cheesecake filling. ![]()
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