su-White Chocolate Peppermint Cheesecake
Photo: Thomas J. Story; Styling: Karen Shinto
YieldsServes 18 to 20Total Time2 hrs 30 minsCool Time4 hrsTotal Time6 hrs 30 mins
AuthorPeter Birk
At Boka restaurant in Seattle, chef Peter Birk serves this extravagantly dense and creamy cheesecake that's big enough for a party. He infuses his base with fresh mint, but we opted to keep it simple and use pure peppermint extract.

How to Make It

Step 1
1

Preheat oven to 300° with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside.

Step 2
2

Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan.

Step 3
3

Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.

Ingredients

 2 cups graham cracker crumbs
 1/2 cup butter, melted
 2 1/4 cups sugar, divided
 2 pounds cream cheese, at room temperature
 5 large eggs, at room temperature
 2/3 cup heavy whipping cream
 4 ounces white chocolate, finely chopped and melted
 1 teaspoon peppermint extract
 3/4 cup flour, sifted
  Finely crushed peppermint candies

Directions

Step 1
1

Preheat oven to 300° with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside.

Step 2
2

Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan.

Step 3
3

Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.

White Chocolate Peppermint Cheesecake