Peppermint Cheesecake Recipe
This Peppermint Cheesecake recipe will entice any eater fussy or easy. The Peppermint Cheesecake is made with Cheese which is easy to find at any grocery store. This compelling Peppermint Cheesecake is the Dessert of choice for a winning meal. Add this Peppermint Cheesecake recipe to your favorites and make it as often as you like.
Ingredients
CRUST
1 1/4 cups vanilla wafer crumbs
3 tablespoons melted margarine
FILLING
4 cups (30 ounces) Light Ricotta Cheese
1/2 cup sugar
1/2 cup half-and-half
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
16 peppermint candies
Fresh mint leaves (optional)
Directions
Lightly grease sides of 8- or 9-inch springform pan.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Place candies in heavy plastic bag.
Crush with meat mallet or hammer.
Reserve 14 cup large pieces for garnish; stir remaining crushed candies into batter.
Pour batter over crust.
Bake at 350°F 1 hour or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Just before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Place candies in heavy plastic bag.
Crush with meat mallet or hammer.
Reserve 14 cup large pieces for garnish; stir remaining crushed candies into batter.
Pour batter over crust.
Bake at 350°F 1 hour or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Just before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.
