Enchanting Peppermint Snowflake Cheesecake

This delightful and festive dessert is perfect for any Christmas celebration. The combination of creamy cheesecake with a touch of peppermint and the beautiful snowflake design on top makes it a visual and palate-pleasing centerpiece. The enchanting flavors and aroma transport you to a winter wonderland, while its velvety texture and rich taste leave you craving for more.

Time: Prep Time - 30 minutes, Cook Time - 60 minutes (including crust baking), Total Time - 1 hour 30 minutes + refrigeration time (overnight)

Servings: 6 servings

Difficulty: Intermediate

Cuisine: American

Allergens

This recipe contains milk, eggs, and wheat. It is not suitable for vegans or those with gluten allergies.

Instructions

Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and wrap the bottom and sides with aluminum foil. Set aside.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well, then press into the prepared springform pan. Bake for 10 minutes, then let cool on a wire rack. Reduce oven temperature to 325°F (163°C).
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and peppermint extract. Gently fold in crushed candy canes.
Pour the cheesecake filling over the cooled crust. Bake for 50 60 minutes or until the center is almost set but still slightly jiggly. Remove from oven, run a knife around the edges to loosen, and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
To prepare the topping, gently toss raspberries with a small amount of powdered sugar if desired. Arrange snowflake fondant on top of the cheesecake, and add fresh raspberries around the edges.
Slice and serve with a dusting of powdered sugar if desired.

Chef’s Insight

Allow the cheesecake to come to room temperature before serving for optimal flavor and texture.

Notes

Allow sufficient time for the cheesecake to refrigerate and set before serving.

Substitutions

For a gluten-free crust, replace graham cracker crumbs with gluten-free cookie crumbs. For a non-dairy alternative, use dairy-free cream cheese and sour cream.

Alternative Preparations

To make a mini cheesecake version, use muffin tins lined with foil or parchment paper. Adjust baking time as needed.

Alternative Methods

For a no-bake version, replace the baked crust and cheesecake filling with store-bought graham cracker crumbs and ready-made vanilla cheesecake pudding. Assemble according to the package instructions.

Best Storage Practice

Keep cheesecake refrigerated in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator before serving.

Shelf Life

Fresh raspberries should be used within 2-3 days of purchasing, while snowflake fondant can be stored in an airtight container at room temperature for several weeks.

Plating Tips

Use a sharp knife to create clean slices. Add a dusting of powdered sugar on top and serve on elegant plates with a side of raspberry coulis or whipped cream.

Nutrition Facts

Per Serving - Calories 580, Fat 41g (sat fat 23g), Cholesterol 175mg, Sodium 390mg, Carbohydrates 43g (fiber 2g, sugars 26g), Protein 10g.