Hi Friends!
I have a 15 minutes break atm, so I thought to share this following vlog.
My 1st born turned 12 last Thursday ?
When my 2nd turned 8, we went to the bowling alley and had a great time. So my oldest wanted that as well, yet the government came out with new orders, we couldn’t book anything, no restaurant, no bowling alley, and certainly couldn’t invite people to the house. So his birthday was kinda sad. To top that, I worked double shift, and even though I prepared the following cake, that am sharing today, my youngest ended up at ER that day until 9.42 PM at night.
So my oldest blew his 12th candle closer to 11 PM ???? Poor babe.
Cheesecake is his favorite, so White Choc and Peppermint cheesecake it was ????
Crust
1 sleeve digestive cookies
1/4-1/2 c unsalted butter
Cheesecake
3 block of cream cheese
3/4 c sugar
4 eggs
1/2 tsp vanilla essence
1/2 tsp peppermint extract
1/2 c white choc chips
Green and red food coloring, optional
Decoration
edible image, optional
Steps in the vid!
White Chocolate and Peppermint Marble Cheesecake
Ingredients
Crust
- 1 sleeve digestive cookies
- 1/4-1/2 c unsalted butter
Cheesecake
- 3 block of cream cheese
- 3/4 c sugar
- 4 eggs
- 1/2 tsp vanilla essence
- 1/2 tsp peppermint extract
- 1/2 c white choc chips
- Green and red food coloring optional
Instructions
- In a food processor, processor cookies until fine crumbs
- Dump cookies onto 8inch spring form pan
- Pour melted butter, mix, and pat firmly
- Bake on preheated 325 F for 5 mins
- Meanwhile, beat cream cheese with sugar until completely combined
- Beat in 3 eggs, one at a time, until completely combined
- Beat in the last egg, until just combined
- Divide batter into three
- Melt choc chips on 30 secs intervals in microwave
- Add vanilla essence to one, peppermint extract to another and melted choc chips to the last
- Add food coloring, red to one, green to other, leave the last as is
- Drop spoonful of each batter, alternating each time, creating marble effect
- Bake on preheated 325 F until center is almost set, at least 40 mins
- Run a knife on sides, cool on rack inside the pan to room temperature
- Chill cake still in the pan for at least 4 H, best overnight, before serving
