Pipe the whipped cream onto the cheesecake and decorate with additional Andes mints or Oreo cookies, if desired.It’s no secret that we love peppermint around here. Using a hand mixer, stand mixer, or immersion blender with a whisk attachment, whisk together the heavy cream, confectioners' sugar, mint extract, and food coloring until stiff peaks form. Set aside to cool for 5 minutes, then pour onto the cheesecake and spread to the sides using an offset spatula. Microwave for one minute on 50% power and stir well repeat this process until the mixture is smooth and no lumps of chocolate remain. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Once cheesecake has cooled for at least 4 hours, top with the ganache. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing in the refrigerator to chill for at least 4 hours, preferably overnight. Turn off the oven and open the door slightly cool in warm oven for 30 minutes. Bake at 325 ☏ for 70 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles. Place the springform pan inside a larger pan with high sides and add in hot water until the water level comes approximately halfway up the sides of the springform pan (or the outer cake pan). Pour the cheesecake batter into the prepared Oreo crust. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath (recommended) by placing the 9-inch springform pan inside a 10-inch cake pan (both pans together will be placed inside the water bath). Using a rubber spatula, fold in the chopped Andes mints, scraping down the sides and along the bottom of the bowl. Add in the food coloring, one drop at a time, and mix on low speed until fully incorporated and color is as desired. Do not over-mix the cheesecake - this make it more likely to crack. Slowly pour roughly a quarter of the eggs into the cream cheese mixture, mix to combine, and repeat until all egg has been added. Crack the four eggs into a small bowl and mix with a fork to break up the yolks. Mix in the sour cream, vanilla extract, mint extract, and salt, stirring until well combined. Using an electric mixer with the whisk attachment, beat together the cream cheese and sugar until creamy and well combined, 2 to 3 minutes. Bake for 10 minutes, then remove from oven. Press the crumbs along the bottom and extending up the sides of a 9-inch springform pan, compacting the crumbs as much as possible. Pour in melted butter and mix using the food processor. Add Oreos to a food processor and chop or crush into fine crumbs by hand. Alternatively, take the cheesecake out of the oven and let it cool inside a closed microwave or invert a large bowl overtop the cheesecake. One easy way to do this is to turn off the oven, leave the door open partway, and let it cool. Cool slowly and gently. Abrupt changes in temperature can cause a cheesecake to deflate and crack.Bake until the cheesecake reaches an internal temperature of 145☏ or until there is roughly a 2-3 inch diameter circle in the center that still jiggles.Either wrap the springform pan with three layers of aluminum foil or place the 9-inch springform pan inside a 10-inch round cake pan, and place this pan inside a larger pan filled with water. Bake the cheesecake in a water bath. While cheesecakes can be baked without one, a water bath helps ensure the cheesecake doesn’t overcook and maintains the creamiest texture.Changes in texture in the batter lead to cracks! Scrape the bowl frequently while mixing the cheesecake. This ensures there isn’t a pocket of unmixed cream cheese left in the bottom of the bowl.Don’t over-mix the batter! Mixing the batter incorporates air, which can lead to cracks in the cheesecake.Use all room temperature ingredients! If the cream cheese is too firm, the batter will not be smooth and lumps are likely to cause cracks.Tips and Tricks for the Best Mint Chocolate Cheesecake
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