Years ago, before I had Tiffany you’d find me in the local bookstore with a book, a coffee and a sweet treat. It was a nice way to enjoy an afternoon, get out of the house, try new books, see other people and always willing to try the seasonal treats.
There’s something about seasonal desserts. I think it’s mostly because you only get to enjoy them few weeks a year. Of course you can get a candy-cane in July but it won’t be the same. The same goes for cotton candy in December. No, ice-cream and chocolate are in season 52 weeks a year, let’s make that clear!
If you’re reading my blog for a while then you probably know my favorite dessert is chocolate cheesecake. I’ve baked and probably will lots of other desserts but I have a weakness for cheesecake. As you can guess it wasn’t hard to decide what dessert to make for today.
At first I thought about making a peppermint bark cheesecake but by the time I got around to make it I was without peppermint bark and since candy is not my specialty i went with the next best thing : Christmas mints.
A simple peppermint cheesecake was all I wanted to make but we had to take the sprinkles out again. I have the feeling one day Tiffany will add sprinkles to one of my yeast bread. I don’t want to hear I didn’t warn you! Some girls like diamonds, my baby girl loves sprinkles.
I’ve found the peppermint cheesecake recipe on Sargento website and not only the peppermint got me but I was intrigued by the recipe itself. I usually make cheesecake with at least half cream cheese and ricotta or cottage cheese but have never made it completely with ricotta cheese. My first thought went to a ricotta cake I’ve made years ago that was so creamy and velvety I could not get enough of.
I had to try this peppermint cheesecake made with Sargento® Light Ricotta Cheese, there was no doubt about it! And I’m glad I did. It’s unbelievable creamy, with just the right amount of peppermint. Half of it I had to take it to the neighbors for fear I eat the whole thing in one sitting.
I did a few changes to the original recipe : I’ve used heavy cream instead of half-and-half, added more chopped peppermint candy (and I’m glad I did) and covered it in white chocolate ganache (a sticky layer for the sprinkles).
There’s just one minor thing I would change about the recipe (now that I know how it turns out) – instead of finely chop the mints I would break them in rough pieces and add the same amount of red and green ones for a more Christmas-y look
Ingredients
- 1 1/4 cups crumbled graham crackers
- 3 Tbsp. (42 grams) butter (soft to almost melted)
- 4 cups (840 grams) Sargento® Light Ricotta Cheese
- 1/2 cup sugar (100 grams)
- 1/2 cup heavy cream
- 1/4 cup (30 grams) all-purpose flour
- 1 tsp. peppermint extract
- 1/4 tsp. salt
- 3 eggs
- 1/2 cup crushed peppermint candies
- 3 oz (84 grams) white chocolate
- 1 1/2 tbsp heavy cream
- Christmas mints
- sprinkles
Instructions
- Grease the sides of an 8-inch springform pan.
- In a small bowl combine the graham crackers crumbs with the soft butter. Press evenly over bottom of pan. Refrigerate for about 30 minutes.
- Heat the oven to 350F.
- When the oven has reached 350F combine ricotta cheese, sugar, heavy cream, flour and peppermint extract in large bowl and beat until smooth.
- Add eggs, one at a time; blend until smooth.
- Fold in the chopped mints.
- Bake in preheated oven for about 1 hour (1 hour and 5 minutes took mine) or until center is just set. Cool in oven with the door slightly open for at least 30 minutes. Refrigerate for few hours.
- When the cheesecake is completely chilled prepare the ganache.
- In a microwave save bowl add the white chocolate and heavy cream and heat until the white chocolate in melted, stirring every 30 seconds. Pay attention, white chocolate easily burns.
- With the back of a spoon spread the ganache on top of the cheesecake and immediately decorate with the mints and sprinkles.
- Enjoy!
For other Christmas treats check out #25recipestoXmas. You can also see the gallery on Pinterest or on Google+
Sending love your way,
Roxana
This post is sponsored by Sargento®. Opinions are all mine.
{ 12 comments… read them below or add one }
You have never let us down with your sweets, Roxana. The cheesecake looks marvelous.
Wish you a blessed and joyful holiday season!
Angie
I’ve always wanted to make a ricotta cheesecake. The peppermint is perfect here!
that cheesecake looks heavenly!
Oh my goodness – you’ve really outdone yourself here! This looks amazing, and so perfect for Christmas!
Tiffany is one smart little girl! This cheesecake looks beautiful, Roxana! Wishing you and your family a very Merry Christmas!
What a gorgeous cheesecake! Love the flavor. Just perfect Christmas!
Wow!!! Stunning! Did you start post prep in Fall time? All your posts are so amazing and pictures work of delicious art!!! Pinning this one too!
Roxana this sounds amazing and your photos are totally gorgeous!!!
Oh, may I please have a slice?! Absolutely beautiful, Roxana!!
I was just wondering how a ricotta cheesecake would turn out:-) It looks so creamy and delicious! And I love the fun sprinkles and colors in the cheesecake…you can never have too many sprinkles. I’m looking forward to the sprinkle bread;-)
I could not find the green and red sprinkles like in the photo, so I found some chocolate sprinkles. Wanting more chocolate flavor, I added about 1 1/2 cups of Nesquik because I’m a big fan of chocolate mint food… I’ll let you know how it turns out… thanks for this recipe! Almost too pretty to eat!
This cake is so pretty! Its a bit late for me to start baking christmas cake now..But ill have a go next christmas!
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