Candy Cane Cheesecake is a modern American recipe for a classic cheesecake with a chocolate wafer crumb crust with a cream cheese, sour cream, sugar and egg filling that's flavoured with crushed peppermint candy and decorated with candy canes. The full recipe is presented here and I hope you enjoy this classic American version of: Candy Cane Cheesecake.
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Ingredients:
160g chocolate wafer crumbs
2 tbsp Sugar
50g butter (or margarine), melted
360ml sour cream
100g sugar
3 eggs
1 tbsp plain flour
2 tsp vanilla extract
1/4 tsp peppermint extract
720g Cream Cheese (or you can use my home-made cream cheese recipe to prepare your own)
2 tbsp butter, melted
100g crushed peppermint candy (eg Peppermint Candy Canes)
whipping cream, to garnish
3 whole candy canes, to garnish
Method:
Combine the chocolate wafer crumbs, sugar and melted butter in a bowl and stir thoroughly. Press into the base of a 22cm diameter springform pan then set aside.
Soften the sour cream in a bowl then add the sugar and beat until smooth. Add the eggs, one at a time, beating thoroughly to combine then whisk in the flour and the extracts until smooth. Add the cream cheese and melted butter then beat until thoroughly combined. Stir in the crushed candies then pour over the crust and transfer to an oven pre-heated to 160°C.
Bake for about 50 minutes, or until firm then remove from the oven and set aside to cool completely. Once cold refrigerate over night. The following day remove the sides of the pan and transfer the cake to a serving plate. Top with whipped cream and three candy canes then serve.
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