Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.
- Portion size 20 servings
- Credits : Canadian Living Special Issue: Holiday Baking 2006
- 2 pkg cream cheese softened
- 3/4 cups granulated sugar
- 3 eggs
- 2 cups sour cream
- 1 tablespoon lemon juice
- 1 teaspoon peppermint extract
- 1 1/2 cup chocolate wafer crumbs
- 1/4 cup butter melted
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 2 tablespoons coarsely crushed candy canes
MethodGrease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press up side of pan. Set aside.
Crust: In bowl, stir crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, 10 minutes. Let cool on rack.
In large bowl, beat cheese until fluffy. Beat in sugar until smooth; beat in eggs, 1 at a time. Beat in sour cream, lemon juice and peppermint extract. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.
Bake cheesecake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour.
Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let stand in oven for 1 hour.
Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) To serve, sift candy to remove powder; sprinkle pieces around edge.
Nutritional facts Per serving: about
- Sodium 171 mg
- Protein 4 g
- Calories 247.0
- Total fat 18 g
- Cholesterol 76 mg
- Saturated fat 11 g
- Total carbohydrate 18 g
- Iron 7.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 17.0