[Vision2020] Sweet-Tooths of the World Unite!

[Tom Hansen]

With thanks to Bev Bafus . . .

This ought to help me maintain my one-pack.



White Chocolate Peppermint Bark Cheesecake

Crust Ingredients:
2 cups chocolate cookie crumbs (or 22 regular oreos with filling – not double stuffed)
3 tbsp butter, melted

Filling Ingredients:
3 (8 oz) containers or blocks cream cheese, softened
1 cup sugar
4 oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1 1/2 cups chunks of peppermint bark (see recipe below)

Mousse Ingredients:
1/2 cup cool whip, softened
4 oz cream cheese, softened
2 oz white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla

Topping Ingredients:chocolate shavings, peppermint pieces and whipped cream

Directions:

Before preparing the cheesecake, the peppermint bark needs to be made (see recipe below). It’s best to do this step at least a day ahead. 

Preheat oven to 350 degrees. 

Prepare a 9″ spring-form pan with two sheets of tin foil. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.

Reduce temperature to 325 degrees.

Break peppermint bark into small pieces. Set aside.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan and cooked crust to a larger pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.

Store covered in the refrigerator.

Peppermint Bark Recipe

Ingredients:

4 oz of chocolate chips (any kind you like)
4 oz of white chocolate chips
1 tsp vegetable oil, divided
24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces

Directions:

Line the bottom of a 9×13 pan with parchment paper. Pour (brown) chocolate chips and 1/2 tsp vegetable oil into a microwave-safe bowl. Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth. Spread melted chocolate as evenly as possibly into lined pan. Allow the chocolate to slightly cool for a minute. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Place pan into freezer for 20-25 minutes. 

Repeat the same melting process with the white chips. Allow the white chocolate to slightly cool for a minute. While chocolate is still smooth, stir in half of the crushed candy cane mixture. 

Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Spread white chocolate as quickly as possible. 

Top off with remaining crushed candy cane and gently pat down with the back of a spatula. Return pan to freezer for 20-25 minutes. 

Remove from freezer and gently lift the whole mixture from the pan with a butter knife. You should now have a solid sheet of peppermint bark. 

Remove parchment paper and break into pieces. 

Store any left over bark in a ziplock bag and place in the freezer.

-------------------------------------

Seeya round town, Moscow, because . . .

"Moscow Cares"
http://www.MoscowCares.com

Tom Hansen
Moscow, Idaho
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