This peppermint white chocolate cheesecake makes a delicious holiday treat
Cook up some holiday joy with this peppermint white chocolate cheesecake with a coconut crust. The recipe pairs well with white wine, such as the Canvas White from 868 Estate Vineyards, and appears in “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 12 oz coconut cookies (can be replaced with graham crackers or vanilla wafers)
- 1 stick butter, melted
- 20 oz full-fat cream cheese (2 and ½ 8 oz packages)
- ½ c. sugar
- 1 t. peppermint extract
- ½ c. sour cream
- 3 large eggs at room temperature
- 1 ½ t. cornstarch
- 1 ½ c minced white chocolate, melted
- 9” cake pan
Step 1: Preheat the oven to 350 F (325 if using convection).
Step 2: Ground the cookies up in a food processor or by putting them in a plastic bag and beating them with a mallet.
Step 3: Mix the cookie crumbs and melted butter together in a bowl. Then put the mixture into a springform pan that has been well greased and pat the mixture down. Set aside.
Step 4: In a mixing bowl, mix the cream cheese and a cup of sugar until the combination is well blended. Use a low to medium speed throughout to prevent the batter from taking on too much air.
Step 5: Then add the peppermint extract to the bowl, and then the eggs one at a time, mixing thoroughly after each addition to incorporate well.
Step 6: Place the sour cream and cornstarch in the mixing bowl.
The cornstarch is a stabilizer and helps keep the cheesecake crack-free.
Step 7: Gently mix in the chocolate until well incorporated.
Step 8: Then pour the batter into the cake pan. Using a spatula, smooth the top.
Step 9: Place the pan on the middle rack of the pre-heated oven. Bake for 45 minutes or until the middle of the cheesecake is starting to solidify - there’s no major movement in the center if moved.
Step 10: Turn off the heat, open the door of the oven slightly and let the cheesecake rest in the oven for 90 minutes.
Step 11: Remove from the oven and cool completely before cutting.