Crust:
1 (10 oz. package ) Grasshopper Mint cookies, crushed
6 tablespoons margarine or butter, melted
(you can also buy a pre-maid chocolate crumb crusts )
1 (10 oz. package ) Grasshopper Mint cookies, crushed
6 tablespoons margarine or butter, melted
(you can also buy a pre-maid chocolate crumb crusts )
Filling:
1 envelope unflavored gelatin
1/8 cup cold water
1 envelope unflavored gelatin
1/8 cup cold water
¼ cup boiling water
½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
2 drops peppermint extract, divided
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
2 drops peppermint extract, divided
1 ½ teaspoons peppermint sprinkles
1 drop of red food coloring
Peppermint Bark Swirl:
3.5 oz. peppermint bark, chopped
2 ½ tablespoons whipping cream
Whipping cream, chocolate sauce* and crushed candy canes for
garnish
Directions:
In small bowl, combine
crust ingredients; mix well. Press in bottom of 8-inch springform
pan. Set aside.
In small saucepan, pour
gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir
over medium heat until mixture is hot and gelatin and sugar are dissolved.
In a heavy saucepan or double boiler on low heat, warm 2.5 oz. tablespoons whipping
cream. Add chopped peppermint bark chocolate. Constantly stir until almost melted. Remove from heat and continue stirring
until smooth. It will finish melting as
you stir it. Set aside.
In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is
almost completely melted. Remove from heat and continue stirring
until smooth. It will finish melting as you stir it.
In large bowl, beat cream
cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture , whipping cream, one drop
of peppermint extract and 1 ½ teaspoons peppermint sprinkles. Beat until smooth. Pour into crust lined pan.
In the reserved white chocolate, put one drop red food coloring and 1 small drop of peppermint
extract. Mix well.
Spoon
about 5 teaspoons full of the peppermint bark mixture onto the top of the
cheesecake in a circular pattern. Put a small dollop of the reserved
white chocolate on each chocolate peppermint bark teaspoon dot.
Using a knife in a circular motion, gently swirl the peppermint bark mixture into the cheesecake. Gradually add more dollops of the peppermint bark to make more swirls with
the knife. Continue to add more of the peppermint bark until
your cheesecake has the desired amount of swirls.
Cover;
refrigerate 1 ½ to 2 ½ hours or until firm.
Just before serving, run
knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream, crushed candy
cane and chocolate sauce. Store in
refrigerator.
*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3 – 4
Tablespoons whipping cream and voila you have your sauce.
Ingredients |
Grasshopper Mint Crumbs |
Crumbs in Springform Pan |
White Chocolate to Melt |
Peppermint Bark and Whipping Cream to Melt |
Melted Peppermint Bark |
Melted White Chocolate |
Gelatin |
Cream Cheese and Sour Cream Mixture |
Adding the white chocolate, whipping cream and gelatin |
Adding the peppermint sprinkles |
turning the reserved white chocolate pink |
white chocolate with color and sprinkles |
filling in pie shell |
making peppermint bark swirls |
ready to garnish |
garnished and ready to set |
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