This creamy peppermint cheesecake has an Oreo cookie crust and chocolate ganache topping. The texture is smooth and velvety without being too dense, and the flavor is a delicious creamy peppermint that’s perfect for the holidays.
Equipment
-
9-inch (23 cm) springform pan
-
large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Oreo Crust
- 30 Oreo cookies wafers and filling
- ⅓ cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese (680 grams) full-fat, brick-style
- 1 ¼ cup granulated sugar (250 grams)
- 1 cup sour cream (240 ml)
- 1 tablespoon cornstarch AKA cornflour in the UK and Australia, or 2 tablespoons all-purpose flour
- 1-2 teaspoons peppermint extract to taste
- 2-4 drops red food coloring optional
- 3 large eggs
- 2 large egg yolks discard the whites
Chocolate Ganache
- 6 oz semi-sweet chocolate (170 grams) finely chopped
- ⅔ cup heavy cream (120 ml) 33-35% MF
- 2 crushed candy canes
- whipping cream for decorating
For the Waterbath
-
- hot water
