Peppermint Cheesecake

For the last few years around the holidays I have made peppermint cheesecake, and this year was no exception. The recipe I use is from Sunset Magazine. I have made of few changes to the original, which I will note below. First however a quick word about cheesecake pans. I used to think a cheesecake pan was a spring-form pan, the kind that clasped on the side and unclasped when you wanted to take the cheesecake out. False. A few years ago I discovered the truth. A real cheesecake pan has a bottom that is a removable flat disk, see below picture. 

This cheesecake pan is by Parrish, and I ordered two of them at foodnetworkstore.com They retail for $12.95 a piece and you will not believe the difference that these pans make when you are baking a cheesecake. I never have a problem getting the cheesecake out of the pan, it slides smoothly off the bottom onto a platter with minimal help from a knife and or spatula. Plus the cheesecake bakes better, more evenly. I highly recommend getting one of these pans. 

Alright, now that you have the correct pan, onward to the recipe. My notes are italicized.

Yield: Makes 12 to 16 servings

Ingredients

• 12  ounces  creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces (or you can make a cookie dough crust using you favorite chocolate cookie recipe, just press dough into bottom of greased pan and bake blind for around 15 minutes at 350 degrees before pouring in the batter to bake again)
• 3  tablespoons  melted butter (omit if making cookie dough crust)
• 1 1/2  pounds  cream cheese, at room temperature
• 3/4  cup  sugar
• 1/3  cup  sour cream
• 4  eggs, at room temperature
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla
• 1/2  teaspoon  peppermint extract
• 1/2  teaspoon  salt
• 1/3  cup  coarsely crushed peppermint candy (I use a whole standard size box)

Preparation

1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. (or use food processor) Pour into a buttered 9-inch round cheesecake pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and halfway up the sides of the pan. (I do not press crust up the sides of the pan, I think the cheesecake is much better without it). Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended (around 3 -5 minutes, scrape bowl at least once). Beat in sour cream. Add eggs one at a time, beating to blend after each addition (scrape bowl after last egg). Beat in flour, vanilla, peppermint extract, and salt until smooth. (At this point I grind up my candy canes in my food processor until very fine and mix into batter with mixer on low speed, I like my cheesecake to be pink, and I think it gives it more flavor). Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. (do not freak out if it takes longer than that, it will be ok). Place pan on a wire rack and cool cheesecake for about two hours. Cover and chill until cold, at least 4 hours or up to 2 days. (When it comes time to release the cheesecake if using a spring-form pan you need to run a knife around the rim and release the catch and then very very carefully use a knife to get the cheesecake off the bottom of the pan and onto a platter. With a cheesecake pan I turn it upside down and press down on the bottom until the cheesecake is almost at the top of the pan. I then flip it over and use my hand to push it out the rest of the way. I then slide it off the bottom onto a platter, usually it comes off fairly easily).

4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands. (I don't do this, I think if you mix the candy canes into the batter you don't need to because it is pretty enough as it is, I also do not use whip cream to decorate, I think it detracts from the flavor)

I always put a pan on the rack under the cheesecake during baking to catch any grease that might leak through

If your cheesecake cracks, that's fine, you did nothing wrong. Personally I think the cracks are beautiful, I do not try to cover them.

It will look a something like this, minus the whip cream of course.

                                                        kraftfoodservice.ca

ABBS

Cauliflower Gratin Recipe

This is the recipe I used for the RCC Christmas Agape. I didn't alter it all that much, I used Swiss cheese instead of Gruyere because of the cost. If you can however use Gruyere, you will be very very happy. Swiss or Ementhal are decent substitutes though. The amount of sauce is fairly small for the gratin, you might consider doubling the amount if you like a very creamy gratin. I also assembled the gratin the night before and added the melted butter right before baking which seemed to work out quite nicely. Abbs

Ingredients

• 1 (3-pound) head cauliflower, cut into large florets
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 3/4 cup freshly grated Gruyere, (or Swiss) divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs (cheap white bread works just fine)

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepanover low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere (or Swiss), and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere (or Swiss) and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Serves 4 to 6

http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html