Top bark with crushed candy canes and red sanding sugar.Evenly spread the melted white chocolate over the milk chocolate layer.Heat in microwave on 50% power for 15 second intervals stirring after each, until wafers are just melted. Place white chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle.Evenly spread the melted milk chocolate onto the cookie sheet.Place milk chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle.Prepare a 9" x 13" cookie sheet with wax or parchment paper.Print Recipe PDF Ingredients16 ounces milk chocolate candy wafersġ/2 teaspoon LorAnn Natural Peppermint Oil Made with smooth and creamy milk and white chocolate wafers, combined with cool peppermint, homemade bark is SO EASY to make you'll never need to purchase store-bought again. Let it thaw for 24 hours in the fridge before cutting and serving.Peppermint bark is the classic holiday treat perfect for the party platter or for gift-giving. It should last for 1-2 months if it is properly wrapped. To FREEZE, let it chill for the normal amount of time and then wrap it in a few layers of plastic wrap and then foil. Whether you want to make this in advance or store leftovers you can easily freeze cheesecake. You can make it the day before and it will still taste fresh and delicious. It should last 3-5 days.īecause cheesecake requires a good amount of chill time you have to make sure you make this well ahead of when you plan to serve it. STORE cheesecake in the fridge and cover it in foil. You want your cheesecake to cool gradually or else you risk it cracking on the top, which is not pretty! Don’t be tempted to put the cheesecake directly in the fridge after baking. Never open the oven while your cheesecake is baking because you could cause your cheesecake to sink or crack!.Use room temperature ingredients (they mix up more evenly).To help make sure it does, keep the following tips in mind: Use in the recipe as directed.Ĭheesecake is one of those dishes that take a fair amount of effort and you really hope that it turns out perfectly. Simply buy 8-10 oz of peppermint bark and chop it up. Premade Bark : If you want to skip making homemade bark, you certainly can. We recommend just taking the steps to make your own crust so that you don’t have to go through the hassle of it not fitting in your springform pan! Store in the fridge.īuy pre-made crust: You can easily buy a store-bought Oreo crust, but keep in mind that they are typically pie crusts, which may not fit in a springform pan. Top with whipped cream, crushed candy cane and chopped chocolate. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan. Stir until chocolate is melted and smooth. Bring heavy cream just to a boil, and pour over chopped chocolate. Carefully run a knife around edge of pan to loosen cool 1 hour longer, then refrigerate for at least 4 hours or overnight. Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.ĬHILL. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.īAKE. Add eggs one at a time and beat on low speed just until combined. Beat in the sour cream, flour, salt and extracts. In a large bowl, beat cream cheese and sugar until smooth. Set in the fridge to firm the crust while making the filling. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.ĬOMBINE + PRESS. It’s better do this step a day or at least a few hours ahead!!! When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. How to make peppermint bark cheesecake Peppermint Bark
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