![]() Cool cheesecake for 1 hour on the rack.Ĭhill Cheesecake – Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the springform pan. After 75 minutes, remove springform pan from the oven and place on a wire rack. Pour filling over the crust and smooth top with an offset spatula.īake – Bake cheesecake at 300☏ for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.Ĭool Cheesecake – When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes. Scrape down the bowl and gently fold any remaining chocolate into the batter with a spatula. Mix in melted chocolate on low speed just until combined. Add eggs one at a time, mixing in each egg on low speed just until combined. Scrape down the bowl with a rubber spatula. Remove from the heat and set aside to cool slightly (8 to 10 minutes).Ĭhocolate Filling – Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed. Gradually melt the chocolate, stirring until completely melted and smooth. Melt Chocolate – Place Ghirardelli 60% Cacao Bittersweet Chocolate Chips in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Remove from the oven and place on a wire rack to cool for 30 minutes. Par-Bake Crust – Bake crust at 350☏ for 11 to 12 minutes, until light golden and set. Pack the crust tightly with the bottom of a measuring cup. Press crust firmly across bottom and 1/2-inch up sides of prepared springform pan. Add melted butter and pulse until incorporated. Line the bottom of the pan with a round of parchment paper.Ĭhocolate Wafer Crust – To make the crust, combine chocolate wafer cookies, sugar, and salt in a food processor and pulse to fine crumbs. Brush the bottom and sides of the pan evenly with softened butter. Springform Pan – Use a 9-inch springform pan. How to Make Ghirardelli Chocolate Peppermint Cheesecake This takes more time to make than the average cheesecake but it’s absolutely worth it for something extra special.Chocolate peppermint cheesecake is holiday perfection! Inspired by the rich chocolate layers of Ghirardelli Peppermint Bark (my most favorite holiday treat!), this decadent layered cheesecake is a must bake for the chocolate lovers in your family.įeaturing a chocolate wafer crust, creamy chocolate filling, and rich chocolate-peppermint ganache topping, Ghirardelli Peppermint Bark squares add a festive finishing touch that make the holidays a bite better. It’s swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, chocolate shavings and crushed peppermint candies. ![]() A white chocolate peppermint cheesecake sits on top of a chocolate cookie crust. I had my fingers crossed tight that this experiment would work out.Īnd since I’m sharing it… that means it worked! A total success. I couldn’t get it out of my head! I’ve stared at the image of The Cheesecake Factory’s peppermint bark cheesecake a ton while contemplating how to make this. I’ve had this cheesecake on my mind since Thanksgiving when my brother mentioned it. I’m sorry! I save that portion of my belly for things like apple crisp and apple pie. Really, I’ll make just about anything even if I don’t personally like eating it. I love making it though and my family loves eating it. Peppermint cheesecake swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, bits of chocolate and crushed peppermint candies. By Rachel // Decem// 268 comments // Share
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