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NLB's Peppermint Twist Cheesecake with a couple modifications:

Veteran Member
1959 posts
Joined: Mar 10, 2006


Posted to Thread #13418 at 9:31 pm on Jan 13, 2009

1) I folded 3 ounces of Ghirardelli's mint chocolate wafers, chopped, into the batter before baking.

2) I increased the sugar in the sour cream topping from 3 Tbsp to 4 Tbsp.

3) I used a 10-inch-diameter cheesecake pan which I wrapped in 2 thicknesses of heavy duty foil so I could bake it in a hot bain marie @ 325 degrees F until the center registered 145 degrees F on an instant-read thermometer (about 65 minutes).

4) I removed the cheesecake from the oven, added the sour cream topping and returned the cake (still in its bain marie) to a 375-degree oven for 8 minutes.

5) Removed the cheesecake from the oven again and kept it in the bain marie as it sat cooling on a cake rack for 45 minutes.

6) Took the cheesecake out of the water bath so it could continue to cool on the cake rack for another 3 or 4 hours to reach room temperature.

7) Refrigerated the cheesecake overnight before serving. I garnished each slice with crushed peppermint stick candy canes.

This was EXCELLENT! Thank you, nlb! My family and I loved it.

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