What Am I Cooking Now?: Peppermint Bark Cheesecake

I am over the moon that I decided to make this cheesecake, I had hesitation because of the complexity but I am more then pleased with my results. This recipe came from Baked by Rachel her blog can be found at www.bakedbyrachel.com. I am going to give the recipe on how I made this cake along with pictures and some comments that might help a beginning baker along.

Total time: All day project, this item takes about 60 minutes to prepare but requires several baking and chilling intervals so it took up about 12 hours of a Saturday to complete.

Shopping List:

This recipe requires a 9 inch springform pan and large roasting can, I did not have either of these so they had to be purchased. I have needed springform pan before so decided it was a good $12.00 investment. As for the roasting pan I just bought a throw away roast pan for $2.00.

For this recipe it is broken down into 3 parts, crust, filling and mouse topping. Peppermint bark is also required but I bought it instead of making it. For the peppermint bark recipe go to the original recipe at www.bakedbyrachel.com.

Crust:

2 cups of crushed Oreo's(about 24)

3 tbsp of butter

1. Preheat oven to 350 degrees

2. Line the springform pan with foil, I crisscrossed two large pieces of foil to cover the whole pan. This will help you remove the cake later.

3. In a blender or food processor blend together Oreo's, I blended about four at a time and continued till I had to cups.

4. Add 3 tbsp of butter to Oreo's until well blended.

5. Pour mixtures into pan and press to form bottom by using flat bottom cup.

6. Bake of 10 minutes then remove to cool.

Cheesecake Filling:

3-8oz packages of cream cheese

1 cup sugar

4 oz white chocolate

1 1/2 tbsp flour

1 1/2 tbsp heavy cream

1/4 tsp salt

2 tsp of peppermint extract

3 eggs

2 bars of Ghirardelli peppermint bark

1. In electric mixer, mix cream cheese and sugar until smooth.

2. Melt 4 oz of white chocolate in microwave safe bowl, every 30 second stir chocolate.

3. Add melted chocolate, flour, heavy cream, salt, peppermint extract and eggs into cream cheese mixture until smooth.

4. Pour in chopped pieces of peppermint bark by hand until mixed well.

5. Transfer filling into form over crust.

6. Place spring form pan in large roasting pan.

7. Fill roasting pan with hot water until it reaches about half way up spring form pan.

8. Bake at 325 degrees for 1 hour. I should have cooked mine longer so make sure filling is done before turning off oven. Leave in closed oven with oven off for one hour.

9. Remove from oven and let cool for one hour.

10. Chill cake in fridge for 4 hours or overnight before adding mousse topping.