Peppermint Bark Cheesecake Recipe
This Peppermint Bark Cheesecake is the perfect holiday dessert! A creamy white chocolate and candy cane filling sits on top of an Oreo base.
Servings: 12 slices
Ingredients
For The Base
- 300 g Oreo cookies
- 85 g salted butter
For The Filling
- 350 g light cream cheese room temp
- 250 g full fat cream cheese room temp
- 175 g double cream room temp
- 1 tsp vanilla extract
- 1 medium free-range egg yolk room temp
- 2 medium free-range eggs room temp
- 4 tbsp plain white flour (all purpose flour) (plus 1 to dust the choc chips)
- 200 g caster sugar
- 150 g white chocolate chips
- 125 g candy canes chopped
Instructions
Make The Base
- Preheat the oven to 170C (150C fan, 340F) .
- Crush or blend the Oreos so they’re like coarse sand. I use a ziplock bag and a rolling pin.
- Add the melted butter and mix well.
- Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
- Bake for just 5 mins, then set aside to cool.
Make The Filling
- Put the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl.
- Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
- Set a couple of tablespoon of the white chocolate chips and chopped candy canes aside. Toss the rest in the tablespoon of flour, shake off the excess and add to the bowl. Briefly fold through.
Assemble And Bake
- Pour the batter into the tin on top of the biscuit base.
- Scatter the remaining chocolate chips and candy canes on top.
- Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
- Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
- Once the cheesecake is cold, cover and place in the fridge to set overnight.
- When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Nutrition
Calories: 518kcal | Carbohydrates: 61g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 314mg | Potassium: 204mg | Fiber: 1g | Sugar: 50g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg
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