Mr Foods Peppermint Swirl Cheesecake Recipes

MR. FOOD'S PEPPERMINT SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
• Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust.
• Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect.
• Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving.
• To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.

PEPPERMINT CHEESECAKE

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Bake at 350 degrees F., 10 minutes.
• Cool.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
• Fold in whipped cream and chocolate.
• Pour over crust.
• Chill until firm.
• Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

PEPPERMINT SWIRL CUPCAKES

Steps:

• preheat oven to 180 degrees celcius
• melt butter in small saucepan over low heat until almost all of the butter is melted. take off heat and allow the rest of the butter to melt in radiant heat. cool for 5 minute.
• whisk eggs and milk in a medium bowl until well combined and frothy. add butter. whisk well.
• combine flour and sugar in a large bowl and make a well in the centre. add egg mixture. mix until very well combined and smooth so there is no flour/sugar lumps
• wash medium egg bowl well and dry.
• pour 1/4 to 1/3 of the batter into the medium bowl and add peppermint essence and green food dye. mix well.
• spray 12 hole cupcake tin with a little cooking oil or put cases in the tin.
• spoon plain batter into cupcake tins or cases. spoon even amounts of peppermint batter into cases on top of plain batter.
• use a skewer to gently mix the peppermint and the plain batter. DO NOT OVER MIX!
• bake for 12 -15 minutes or until cupcakes have risen and plain parts are a light golden brown
• leave cupcakes to cool then turn out on a wire rack. top with whatever you want.
• relax and enjoy!