Chocolate Peppermint Ice Cream Cheesecake With Oreo Crust And Chocolate Ganache Recipes

CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat the oven to 325 F. Stir the crushed Oreos and melted butter together. Press into the bottom of a 9 inch springform pan.
• In a large bowl beat together the cream cheese and sugar until smooth. Beat in the melted white chocolate, crushed peppermints, peppermint extract and sour cream. Add the eggs, one at a time, beating just until combined after each addition.
• Pour the batter on top of the crust in the spring form pan and bake for 55 to 60 minutes or until center is just set. Turn off the oven and let cool inside the oven for an hour. Remove and cool completely.
• To make the ganache, chop the chocolate and place in a heat proof bowl. Heat the cream in a saucepan over low heat until hot. do not boil. Pour the cream over the chocolate and whisk until smooth.
• Cool and pour of cheesecake. Add whipped cream and crushed candy canes right before serving.

CHOCOLATE PEPPERMINT ICE CREAM CHEESECAKE WITH OREO CRUST AND CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 F.
• Place the oreos in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.
• For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.
• Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.
• In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Sprinkle in the flour and mix in. Pour in the softened ice cream and mix until evenly combined. Add a small amount of pink food coloring until desired color is reached.
• Wrap bottom of springform pan tightly with foil. Pour the prepared filling into the pan. Place filled pan inside a larger pan (lasagna or roasting pan). Place in preheated oven, then fill with water until the water reaches halfway up the height of the pan.
• Bake in preheated oven for approximately 80 minutes, until the top is lightly browned and the middle is just a little jiggly. Turn off the oven and open the oven door. After 30 minutes, remove from oven and cool for another 30 minutes. Place in refrigerator until cool.
• For the topping, repeat the process used for the ganache: microwave the cream for 60 seconds, pour over chocolate, let sit, then stir until smooth. Pour over the top of the cooled cheesecake, allowing it to drip down the sides.

CHOCOLATE-PEPPERMINT CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.