It will need to spend the night in the refrigerator, for the best texture and taste. You will want to make this cake the day before you want to serve it. Here is my recipe for WHITE CHOCOLATE PEPPERMINT BARK CHEESECAKE: Just beautiful! The whipped topping can be added to each individual slice when serving if you prefer. I didn’t want to cover the entire pattern on top – so I chose to add some “snowballs” of mascarpone whipped topping, and sprinkle with more peppermint candies and chocolate chips, while still leaving some of the pattern in view. I decided to add a lovely chocolate ganache drip all around the top edges. Of course you can stop right here, and serve this stunning cheesecake just as it is! You can do this as many times as you like, to create your individual design. The rings came out somewhat “squiggly” which I hadn’t expected, but this proved to help make my final pattern much like a beautiful flower! To create this effect, I just dragged a sharp knife through the chocolate, from the edges to the center. ** I wanted a very pretty pattern to top my cheesecake, so before I baked it, I added several rings of chocolate ganache using a plastic squirt bottle. Add a little peppermint extract to the cheesecake, or the chocolate ganache if you like. The beauty of this recipe is that you can make it more or less “minty” depending on your preference. Then I added some crushed peppermint candy bits and mini semi sweet chocolate chips between 2 layers of cheesecake. ![]() I settled on my white chocolate cheesecake, with a chocolate cookie crust as the base. My goal was to replicate the flavors that make peppermint bark so yummy – white and dark chocolate, and peppermint. While I love peppermint bark, I didn’t want the taste of peppermint to over-take the cheesecake. That means perfection, right? Well at least it’s perfect for me! This amazing cheesecake will be DESSERT at my holiday dinner this weekend! It actually took me 3 tries (over the last few weeks) to get it exactly the way I wanted it.
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