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
- 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
- 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.
Sending love your way,
This post is sponsored by Sargento®. Opinions are all mine.