Candy Cane Cheesecake
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Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.
This recipe makes 20 servings
Candy Cane Cheesecake
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
|---|---|
| Per each of 20 servings: | - |
| cal | 247 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 11 g |
| carb | 18 g |
| fibre | trace |
| chol | 76 mg |
| sodium | 171 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 17% |
| folate | 6% |
Ingredients
-
2 pkg cream cheese, softened
3/4 cup granulated sugar
3 eggs
2 cups sour cream
1 tbsp lemon juice
1 tsp peppermint extract
Crust:
1-1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
Topping:
1 cup sour cream
2 tbsp granulated sugar
1/2 tsp vanilla
2 tbsp coarsely crushed candy canes
Preparation:
Grease 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.
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.
Tags:
Dessert; Vegetarian; Bake; Make-Ahead; Christmas; Cheese; Sour Cream; Cream cheese;
Source: Canadian Living Special Issue: Holiday Baking 2006
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