Peppermint Chip Icebox Cheesecake
Don't rush the softening of the cream cheese. If microwaved, the
cream cheese will cook slightly and eventually cause the entire
cheesecake mixture to break. To speed up the process, cut the cream
cheese into chunks and let it stand at room temperature for at least
half an hour. When the cream cheese is no longer cold and gives
easily under pressure, it's ready to use. To make the crust for this
cheesecake, place 16 Double Delight Oreo Mint 'n Creme cookies in a
food processor or blender and pulse until ground.
Serves 12
Crust
1 1/4 cups Oreo mint cookie crumbs (from 16 Double Delight Oreo
Mint 'n Creme cookies)
2 tablespoons unsalted butter , melted and kept warm
Filling
1 1/2 cups heavy cream
1 envelope unflavored gelatin
1/2 cup sugar
1 pound cream cheese ,cut into 1-inch chunks and softened 30 to 45
minutes at room temperature
2 tablespoons crème de menthe
Pinch table salt
1 cup semisweet chocolate minichips
For the crust:
1. Adjust oven rack to middle position and heat oven to 325 degrees.
Place cookie crumbs and butter together in a medium bowl and stir
well with fork until mixture resembles wet sand. Transfer crumbs to 9-
inch springform pan and, following photo at top of page 25, use
bottom of measuring cup to firmly press crumbs into even layer over
bottom of pan. Bake crust until fragrant and beginning to brown,
about 13 minutes. Cool completely on wire rack, at least 30 minutes.
For the filling:
2. Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add
gelatin and whisk to combine. Let stand until gelatin is softened,
about 5 minutes, then microwave on high power for about 30 seconds,
or until cream is bubbling and gelatin is completely dissolved. Set
aside.
3. Using electric mixer, beat remaining 1 1/4 cups heavy cream and
sugar in large bowl at medium-high speed until soft peaks form, about
2 minutes. Add cream cheese and beat at medium-low speed until
combined, about 1 minute (a few coffee bean-sized lumps may remain).
Scrape bottom and sides of bowl well with rubber spatula. Add creme
de menthe and salt and continue to beat at medium-low speed until
combined, about 1 minute. Scrape bottom and sides of bowl again.
Increase speed to medium-high and beat until mixture is smooth, about
3 minutes. Add dissolved gelatin mixture and continue to beat at
medium-high until smooth and airy, about 2 minutes. With a rubber
spatula, fold in chocolate chips.
4. Pour filling into cooled crust and, using offset or icing spatula
dipped in hot water, spread filling out evenly. Refrigerate for at
least 6 hours, but for best results refrigerate overnight.
5. To serve, wrap hot, damp kitchen towel around springform pan, as
shown in photo 1, below right. Unlock pan and carefully lift off
sides. Slip thin metal spatula under crust and carefully slide
cheesecake onto serving platter.
(From Cheesecake Fiesta ("Creiki"))
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun is
out,
But when the darkness sets in, their true beauty is revealed only if there is
a light shining from within.
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