Peppermint Christmas candy cheesecake #Christmas #cheesecake

Velvety ricotta cheesecake blended with beaten peppermint candy and crowned with a layer of white chocolate ganache, Christmas candy and sprinkles.

Years in the past, before I had Tiffany you’d find me inside the neighborhood book place with a book, a coffee and a sweet treat. It changed into a pleasant manner to enjoy an afternoon, get out of the residence, try new books, see other humans and always willing to attempt the seasonal treats.

There’s just one minor thing i'd alternate about the recipe (now that i understand how it seems) – rather than finely chop the mints i might spoil them in difficult portions and add the same amount of pink and green ones for a greater Christmas-y look

Try Another Recipes:

~ Mint Christmas Cookie

~ Spiced Holiday Sangria

~ Vegan Holiday Hummus | Well and Full |

PEPPERMINT CHRISTMAS CANDY CHEESECAKE

Prep Time 20 min

Cook Time 1 hr, 5

Total Time 7 hr

Ingredients

Crust:

• 1 1/4 cups crumbled graham crackers
• 3 Tbsp. (42 grams) butter (soft to almost melted)

Filling:

• 4 cups (840 grams) Sargento Light Ricotta Cheese
• 1/2 cup sugar (100 grams)
• 1/2 cup heavy cream
• 1/4 cup (30 grams) all-purpose flour
• 1 tsp. peppermint extract
• 1/4 tsp. salt
• 3 eggs
• 1/2 cup crushed peppermint candies

Topping:

• 3 oz (84 grams) white chocolate
• 1 1/2 tbsp heavy cream
• Christmas mints
• sprinkles

Instructions

1. Grease the perimeters of an 8-inch springform pan.
2. In a small bowl combine the graham crackers crumbs with the gentle butter. Press lightly over backside of pan. Refrigerate for approximately half-hour.
3. Warmth the oven to 350F.
4. Whilst the oven has reached 350F combine ricotta cheese, sugar, heavy cream, flour and peppermint extract in large bowl and beat until clean.
5. Upload eggs, one by one; mixture until clean.
6. Fold in the chopped mints.
7. Bake in preheated oven for approximately 1 hour (1 hour and five mins took mine) or till center is simply set. Cool in oven with the door slightly open for at least half-hour. Refrigerate for few hours.
8. Whilst the cheesecake is absolutely chilled prepare the ganache.
9. In a microwave shop bowl upload the white chocolate and heavy cream and heat until the white chocolate in melted, stirring each 30 seconds. Pay interest, white chocolate without problems burns.
10. With the lower back of a spoon unfold the ganache on pinnacle of the cheesecake and immediately decorate with the mints and sprinkles.
11. Enjoy!