For a small island dinner hosted by our friends Jim and Kip (including Kip’s sister as well as her niece visiting from Vancouver), I created the holiday-suitable Peppermint Candy Cane Cheesecake. I adapted it from two reliable trustworthy sources, Dorie Greenspan for the cake, and Nick Malgieri for the chocolate-wafer-cookie-almond crust. The mint extract/lemon in the cake in addition to the topping were adapted from a cheesecake recipe on the Canadian Living website (http://www.canadianliving.com/food/).
My thinking was that the minty aspect of the cake would be refreshing – even though it is a cheesecake – after a holiday meal. The crumbled candy cane circle complemented the minty cake and looked seasonably appropriate in the photos I saw online.
The cake could not have been more creamy and smooth – maybe not quite the texture for those of the more-substantial-granular-cheesecake school (or alumni of MSGCS??) – but rich, luxurious, and classic. The tangy sassiness – or should that be sassy tanginess? – of the lemon and peppermint in the cake was a welcome counterpoint to the silky texture. Another textural highlight was the wonderfully crunchy crust, which was neither mushy nor too-tough-to-cut, as has been the case with some other cheese cakes I unfortunately have met in my past.
The peppermint candy cane cheesecake recipe Continue reading