Recipe: White Chocolate Peppermint Cheesecake

6 easy steps to making a delicious winter desert

Materials: 19 oz. cream cheese, 8 oz. mascarpone cheese, three eggs, ½ tspn. peppermint extract, ¾ cup hard peppermint candies, ¾ cup sugar, ¼ tspn. salt, 2 cups graham crackers, ½ cup butter, and 8 oz. white baking chocolate.

1. Crust: Crush graham crackers and mix in bowl with ½ cup melted butter. Press and compact mixture into bottom of 9-inch diameter pan, and bake in oven for 10 minutes. Take out and let cool on a wire rack.

2. Heat 8 ounces (coarsely-cut) white baking chocolate in small saucepan over low heat until chocolate is smooth and melted. Continue to step 3 before chocolate resolidifies.

3. Filling: Place 19 oz. cream cheese, 8 oz. mascarpone cheese, ¾ cup sugar, and ½ teaspoon salt in bowl and beat/mix until well-mixed. Add in melted chocolate and ½ teaspoon peppermint extract; mix until smoothly combined. Add in 1 egg at a time and mix until combined, then mix in ¾ cup crushed peppermint candies.

4. Pour filling into crust-lined pan. Spread filling out evenly until pan is filled, then bake in the oven for 40-50 minutes until top of cheesecake has a golden blush.

5. Let cheesecake cool on wire rack for 15 minutes then loosen edges with a knife. Let cheesecake cool completely then add whatever toppings you may like (chocolate syrup, whipped cream, candies, etc.). Cover in plastic wrap and chill in refrigerator overnight.

6. When serving, use warm knife to cut cheesecake into slices and enjoy!